Mixed Mushroom Bruschetta

Looking for a delicious appetizer for the weekend? Look no further! 

Mushroom Bruschetta
serves 6

 1 lb Cremini mushroom 
0.25 lb Shitake mushroom
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 teaspoon fresh rosemary minced
½ teaspoon dried thyme
½ teaspoon sea salt
1/8 teaspoon crushed red peppers
black pepper to taste
1 loaf of ciabatta bread


Toast your bread in the oven, with broiler set to medium. Broil for 4-5 minutes until bread is toasted. Meanwhile, in a large pan over medium-high heat, heat 2 tablespoons olive oil. Once hot, add the mushrooms, salt and pepper and let the mushrooms sear for 5 minutes. Reduce the heat to medium and cook for about 10 to 12 minutes, adding garlic, soy sauce, crushed red pepper and herbs, stirring often.
Just before serving deglaze the pan with a splash of balsamic vinegar.
To serve, rub garlic on toasted bread and then top with mixed mushroom bruschetta. Serve immediately.

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