Mushroom Bruschetta is a super easy appetizer, perfect for the holidays! It’s rich, savory, and comes together in about 15 minutes!
There’s no denying it: the holidays are upon us. While that means busy schedules, and dark nights, and long to-do lists.
It means aligning schedules, and gift-giving, and planning menus. It means stocking up on wine, and it means attempting to clean your house.
More than anything though, this time of year means gathering with loved ones and your favorite bottle of Decoy wine, it means coming together to celebrate and laugh, even if the floor hasn’t been cleaned.
And it means delicious food, made even better when it’s quick and easy to make. Especially so you can get back to the wine and laughs.
First up this holiday season: the easiest Mushroom Bruschetta you can imagine. It’s going to be your new go-to for an easy Friendsgiving, potluck party, or holiday appetizer.
Seriously! Give yourself about 15 minutes and you’ll have a savory, indulgent appetizer that will blow your friends and family away! It’s going to change the way you celebrate in the best kind of way.
How to Host an Easy Friendsgiving
The best way to celebrate, IMO? A Friendsgiving that’s filled with easy appetizers.
Step 1: make sure your bar is stocked. You’ve got to toast to the holidays, and grabbing bottles of your favorite Decoy wines is the best way to do so! Check here to see where the closest bottles are to you.
Step 2: determine who is bringing what. Assign your friends to an easy-appetizer genre. Cheese plate? Check. Dips? Check. Mushroom Bruschetta? Check and check.
Step 3: pour the wine, set out the appetizers, gather around, laugh, tell stories, and let the night linger on.
How to Make Mushroom Bruschetta
First thing you’ll need to do: prepare to let the scent of butter, garlic, and thyme waft through your kitchen.
Once you’re prepared, this is how it’s gonna go:
- Sautee the chopped mushrooms ALONE. Yes, alone. No butter, not yet. You want them to release all of the excess water they have before you add the rest of the ingredients. More intense mushroom flavor, no icky excess water. WIN.
- Add in the butter. Lots of it. This appetizer is rich, buttery, and savory and we are not skimping on it.
- In goes the shallot and garlic. Some red pepper flakes. Some more thyme. And it comes together to create the perfect melody.
- While all this is happening, you’ll toast the crostini up in the oven, broil them with the gruyere and then…
- Top the cheesy crostini with the mushroom mixture. Et voila, time to devour – with another glass of wine in hand, of course.
What is Gruyere cheese?
Just so we’re all clear, the gruyere cheese that gets melted on top of those toasty crostini slices is KEY.
It’s a slightly sweet cheese yet salty cheese that’s creamy and nutty. The older it gets, the more earthy and flavorful it becomes. It’s mild enough to let the mushroom mixture shine through, yet holds its own for a kick of flavor.
Can you substitute another cheese?
You can, I’d just highly recommend using a similar cheese to keep the depth of the bruschetta. I’d recommend using a fontina cheese for a similar creamy, nuttiness. An Emmental would also be a good substitute.
Other Easy Appetizers for Friendsgiving
If you’re looking for some more options for your easy Friendsgiving, look no further! Check out these recipes to add some seasonal variety to your table without too much work. Cheers to that!
- Whipped Ricotta with Herbs & Honey
- Scalloped Corn Arancini
- Creamy Artichoke Kale and Leek Dip
- Sweet Potato Goat Cheese Bites
But wait! Want to make it a crostini/bruschetta appetizer party? I’ve got you COVERED – because crostini is my favorite go-to appetizer.
- Roasted Grape and Honey Goat Cheese Crostini
- Traditional Bruschetta
- Butternut Squash and Pear Crostini
- Broccolini and White Bean Crostini
- Fig Compote, Bacon, and Goat Cheese Crostini
Mushroom Bruschetta with Gruyere and Thyme
- 1 baguette 18-20 slices
- 6-8 oz. gruyere cheese shredded
- 1 1/4 pounds crimini mushrooms (or mushroom of choice) diced
- 6 TBSP unsalted butter
- 1 cup shallot chopped (~3 medium)
- 6-8 garlic cloves chopped
- Dash of red pepper flakes
- Salt and pepper to taste
- 1 1/2 TBSP fresh thyme chopped
- Preheat the oven to 375°F. Lay baguette slices on a large baking sheet and drizzle with olive oil. Flip the slices over, drizze again lightly, and push them around on the baking sheet to spread the olive oil. Salt and pepper one side. Bake for 5-7 minutes, flipping halfway through. Once crostini is toasted and golden, remove from oven, and preheat the oven to 525°F on broil. Top each crostini evenly with the shredded cheese. Broil on the middle rack for 3-5 minutes until cheese is melted and golden (watch carefully so it doesn't burn!).
- Meanwhile, in a large skillet, add the chopped mushrooms and cook over medium heat alone for 8-10 minutes until the liquid has evaporated (they will release a lot of water during this process). Stir the mushrooms occasionally; it's ok if some stick, it'll be scraped up later.
- Once the excess water is evaporated, add in the butter and let it melt. Then, add the shallot and cook for about two minutes, beginning to add your salt in layers. Add the garlic, red pepper flakes, black pepper, and again salt in layers, then cook for an additional 4-5 minutes, stirring as needed. Stir in the thyme, cooking for another 1-2 minutes until fragrant. Remember to taste test for desired salt levels! Remove from heat and set aside.
- Top each crostini with the mushroom mixture. Garnish with sprouts or extra thyme as desired.
- Do not rinse your mushrooms. Use a damp towel to wipe mushrooms clean, otherwise, they will taste like dirty water!
- Store mushroom mixture and crostini separately if needed. Reheat the crostini in the oven at 350° for approximately 8-10 minutes until crisp and warm. Heat the mushroom mixture in the microwave or on the stop and top crostini as recommended.
- This recipe makes approximately 20 bruschetta pieces.