Wild Mushroom Bruschetta
- 1 baguette
- 1 tablespoon extra-virgin olive oil
- 12 ounces gourmet mushroom mix, roughly chopped
- 1 tablespoon olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons packed fresh oregano leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 ounce aged pecorino cheese
- 2 cups baby arugula
- Preheat oven to 450u0b0. Cut baguette into 24 (1/4-inch-thick) slices; arrange in a single layer on baking sheets, and bake until golden (4-5 minutes). Heat 1 tablespoon extra-virgin olive oil until very hot but not smoking. Add mushroom mix; cook until water releases and mushrooms brown 4-5 minutes. Transfer to a bowl; cool. Toss mushrooms with 1 tablespoon olive oil, balsamic vinegar, oregano leaves, kosher salt, and black pepper. Thinly shave pecorino cheese. Divide arugula among baguette slices; top each with 1 tablespoon mushrooms and some pecorino.
baguette, extravirgin olive oil, mushroom mix, olive oil, balsamic vinegar, oregano, kosher salt, black pepper, pecorino cheese, baby arugula
Taken from www.myrecipes.com/recipe/wild-mushroom-bruschetta-0 (may not work)