Mushroom Bruschetta

Name: Mushroom Bruschetta
Cook time: 30 min
Total time: 45 min
Yield: Makes 6 (first course) servings
Ingredients: 8 oz white mushrooms, coarsely chopped; 2 shallots, coarsely chopped; 2 garlic cloves, chopped; 2 tablespoons unsalted butter; 2 cups water; 6 slices (1/2 to 3/4 inch thick) from a round loaf (6 to 7 inches in diameter) of sourdough or country (firm, crusty) bread; 3 to 4 tablespoons extra-virgin olive oil; 3 garlic cloves: 1 halved and 2 minced; 1 lb mixed fresh mushrooms such as shiitake, cremini, and chanterelle, trimmed (discard shiitake stems) and chopped; 2 shallots, minced; 1/3 cup chopped fresh flat-leaf parsley; 2 to 3 teaspoons finely chopped fresh tarragon; 2 teaspoons finely grated fresh lemon zest

By Jean Georges Vongerichten

August 20, 2004

These bruschette from the cookbook Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman (Broadway Books), look both simple and beautiful. Each is topped with an array of mushrooms—shiitake, cremini, and chanterelle —that is set off by fresh tarragon.

Active time: 30 min Start to finish: 45 min

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