Hazel dell mushroom bruschetta recipe


  • Yield: 1 Serving


  • 5 tablespoons whole unsalted butter, divided
  • 1⁄2 cup Hazel Dell (Boulder, Colorado) cinnamon cap mushrooms, cleaned and cut into 1" pieces
  • 1⁄2 cup Hazel Dell (Boulder, Colorado) oyster mushrooms, cleaned and cut into 1" pieces
  • 1⁄2 cup Hazel Dell (Boulder, Colorado) shiitake mushrooms, cleaned and cut into 1" pieces
  • Salt and freshly cracked black pepper, to taste
  • 1 teaspoon minced shallot
  • 1 teaspoon minced garlic
  • 1 tablespoon minced herbs (equal parts thyme, rosemary, and parsley)
  • 1 (1"-thick) slice of freshly baked ciabatta bread
  • 1 ounce sofrito
  • 3⁄4 cup fresh organic baby arugula
  • 1⁄2 ounce extra-virgin olive oil
  • 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons Haystack Mountain (Longmont, Colorado) goat cheese
  • 1⁄2 ounce 18-year, cherry wood, aged balsamic vinegar
How to Make It
  1. Place a 12" sauté pan over high heat and add 4 tablespoons of butter. Once butter is melted and just starting to brown, add mushrooms and let sear without mixing or tossing for approximately 11⁄2 minutes. Once mushrooms have gained a nice golden sear on one side, season with salt and freshly cracked black pepper. Then make a spot in center of pan and add the remaining tablespoon of butter, shallots, and garlic. Cook briefly until shallots and garlic are nicely sweated (translucent), about 45 seconds to 1 minute. Then combine with mushrooms, mixing well. When mushrooms are cooked to desired doneness, about 3 minutes, making sure mushrooms are tender and cooked through, add minced herbs and remove from heat.
  2. Brush both sides of the sliced ciabatta bread with sofrito and grill on charbroiler set at 600°F (if no charbroiler is available, use oven broiler or toaster oven and bake) until nicely golden brown, for charbroiler about 45 seconds per side. Bread should be golden brown and crisp, but not blackened or burned.
  3. Place toasted bread on a plate of your choice. In a small mixing bowl, toss arugula with extra-virgin olive oil and lemon juice; season to taste with salt and cracked black pepper. Place arugula on grilled bread in an even layer, place sautéed mushrooms atop the bread and arugula, crumble goat cheese on top of mushrooms, and drizzle the aged balsamic over the top. Serve.

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