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Mushroom and Fresh Herb Bruschetta

Mushroom and Fresh Herb Bruschetta
    Recipe by Jane Deal 

    Categorized: Appetizers


    Cheese Mixture:
    • 6 ounces cream cheese, softened
    • 2 tablespoons Idaho butter, at room temperature
    • salt and pepper
    • 1 tablespoon fresh Idaho chives, chopped


    Toasted Baguette Slices:
    • 1 baguette of bread
    • 2 tablespoons olive oil
    • 1 tablespoon melted Idaho butter


    Sautéed Idaho Mushrooms:
    • 3 tablespoons Idaho butter
    • 1 fresh shallot, minced
    • 1 pound Idaho grown mushrooms, roughly chopped (Try a variety of Lion’s Mane, Pioppinos, and Elm Oysters!)
    • salt and pepper
    • 1 tablespoon fresh tarragon, chopped
    • 2 tablespoons fresh Idaho parsley, chopped



    • Cheese Mixture

    • Mix the cream cheese and butter together in a bowl. Season with salt and pepper and stir. Fold in the fresh chives. Set aside.

    • Toasted Baguette Slices

    • Preheat the oven to 375 degrees. Cut the baguette into 1/2 inch slices. Arrange the slices in a single layer on a foil lined baking sheet. Mix together the olive oil and melted butter and brush on to both sides of the sliced baguette. Place the baking sheet in the oven for 5 minutes. Remove the sheet from the oven and turn over the slices of bread with a pair of tongs or a spatula. Place in the oven another 5 minutes and bring the sheet out on to a cooling rack.

    • Sautéed Mushrooms

    • Melt the butter in a medium size frying pan over medium heat. Add the minced shallot and sauté for 1-2 minutes. Place the mushrooms in the pan and sauté for 4-5 minutes or until mushrooms slightly brown and some moisture is released. Take the pan off of the heat and stir in the fresh tarragon and parsley.

    • At serving time, Spread the cheese mixture evenly over the toasted baguette slices. Spoon the sautéed mushrooms on top of the cheese and garnish with more fresh chives, tarragon and/or parsley.