Mushroom Sourdough Bruschettas
Bruschetta is awesome because you can make a lot of it easily and, obviously it works well for appetizers or when you have a group of people coming over. Bruschetta is also extremely versatile and you can literally put whatever you want on top!
2 cups of your favorite mushrooms. Portabella and Shiitake are our picks.
2 cloves of garlic
3 tbs unsalted butter
4 slices of sourdough bread
2 tablespoons fresh cream
1 spring of tarragon (sage may be substituted)
Preheat the oven to 390F.
Place the mushrooms on a baking tray, drizzle with 1 tablespoon of oil, crush and scatter over garlic, and dot on 2tbsp butter.
Roast in the oven for 10 minutes, or until juicy.
Heat a griddle pan over a high heat, add 1tbsp butter and pan grill the bread until you have deep golden crust.
Place cooked mushrooms in a bowl and stir in the sour cream.
Top each toast with a roasted mushrooms. Serve with a scattering of roughly chopped tarragon and a crack of black pepper.