While the season for wild mushrooms technically ends in late autumn, New Yorkers are in luck—Bulich Mushroom Farm organically cultivates mushrooms in temperature-controlled barns year-round, waking up at 3:15am every Saturday morning (eek!) to deliver white buttons, criminis, oysters, and shiitakes fresh to the Union Square Greenmarket from their home in the Catskills. Vegivores and locavores alike, rejoice!
While the wild mushroom's complex, rich earthiness can be beautifully showcased in many a dish, I invite you to share its palatable flavors with others in this Wild Mushroom Bruschetta holiday hors d'oeuvre. Piquant and savory in a sherry reduction seasoned with fresh parsley and thyme, the bruschetta boasts the heartiest of tastes, yielding quite the Epicurean experience—one, as seen by this recipe, that is best received with a clean, milky chèvre, crunchy crostini, and glass of full-bodied wine.
1 1/2 cups bruschetta; enough to top 30 crostini
1. In a large saucepan, melt ½ tablespoon butter with the olive oil over medium heat. Add the shallot and cook, just until it begins to soften, stirring occasionally to prevent burning. Add the mushrooms, stirring often, until the mushrooms are wilted, about 5 to 10 minutes. Add the garlic and thyme, then the wine or sherry and cook over low heat for several minutes, until liquid is reduced and syrupy. Stir in remaining butter (optional) and parsley and season to taste with salt and pepper. Remove from heat.
2. Spread the goat cheese over the toasted bread slices, and then top with warm mushrooms. Serve immediately, and preferably with a glass of wine.