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Grilled Mushroom Bruschetta

In Charleston, South Carolina, the Stars Rooftop & Grill Room offers a hearty take on a traditional bruschetta that’s perfect for the winter months. Chef Joe Dimaio’s version utilizes an assortment of mushrooms and wilted winter greens, with just a sprinkle of goat feta. You’re left with an easily prepared dish that serves up to four people for your holiday table.

2 Tbsp. Champagne vinegar
1 tsp. shallots, minced
1 tsp. parsley, minced
1/2 tsp. sugar
Pinch of sea salt, plus extra as needed
2 Tbsp. black truffle oil
6 oz. olive oil, divided
3 cups assorted mushrooms (oyster, shiitake, maitake)
Black pepper, freshly cracked as needed
8 slices multigrain bread, sliced 1/4-inch thick
3 oz. goat feta
2 cups winter greens (such as mustard and kale)

Combine the Champagne vinegar, shallots, parsley, sugar and sea salt. Then, whisk in truffle oil and 2 ounces of the olive oil. Set this aside for later. Slice the mushrooms into 1-inch thick pieces. Toss them with 1 Tablespoon of vinaigrette and season with some salt and the black pepper. Let it rest for 20 minutes.

Grill the mushrooms on both sides until tender. Use 3 ounces of olive oil to brush bread slices with and sprinkle them with salt, then grill. Toss the greens in remaining ounce of olive oil and salt and saute until lightly wilted. Top each bread slice with mushrooms, wilted greens and crumbled feta. Drizzle with remaining vinaigrette.

Whether you’re hosting the big family reunion or a casual backyard dinner, nothing brings hungry folks together like the smell of a charcoal grill at a summer cookout. In some regards, grilling is the easiest cooking method.

Photo courtesy of Stars Rooftop & Grill Room.  

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