Mushroom Bruschetta
Mushroom Bruschetta might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 24. One serving contains 63 calories, 2g of protein, and 6g of fat. A mixture of milk, unslated butter, kosher salt and freshly cracked pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 30 minutes. This recipe is typical of Mediterranean cuisine.
Instructions
Place the oven rack in center position.
Heat the oven to 400 degrees F.
Place the mushrooms in a medium-sized bowl, drizzle in olive oil, season with salt and pepper. Toss to coat.
Spread the mushrooms out on a parchment-lined rimmed baking sheet in as close to a single layer as possible. Roast in the oven until slightly browned, about 12 minutes. Set aside. Prepare the sauce: Meanwhile, in a large saucepan, melt the butter over moderate heat. Stir in the flour until a paste forms. Gradually pour in the ¼ cup milk, whisking until smooth. Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes.
Add the remaining 3/4 cup milk. Reduce the heat to low and cook, whisking often, about 10 minutes.
Remove from the heat and stir in the taleggio and fontina cheese until melted, followed by the thyme leaves. Season the sauce with salt and pepper.
Add the roasted mushrooms and all their juices to the pan, stirring to re-heat.
Remove from heat and pour into a serving bowl.
Serve warm as topping for the toasted baguette slices.