Wild Mushroom Bruschetta Recipe

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You don't have to be a professional chef to cook delicious wild mushroom bruschetta. Get a wild mushroom bruschetta recipe with help from a graduate of the Culinary Institute of America in this free video clip.

Part of the Video Series: A Variety of Flavors
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Video Transcript

Hi, Chef Alan Carlson, Italian Chulas Restaurant, Oakland, California. Today I'm going to show you how to make our wild mushroom bruschetta. Start off with we get a bunch of shiitake, chanterelles, portobellos in, sometimes whatever else is available. Sometimes we'll put some porcinis in there. We cut them all up, we slowly roast them for 20 minutes in some butter, get a nice flavor to them then at service time, we warm these back up. While these are warming up, I'll take the bread, we slice them on a diagonal, do four of these to order. You either throw them in the oven and toast them or if you've got your charbroiler on, you can throw them right on the broiler. I usually crisp them up before I put the oil and stuff on them. While that's waiting I'll cut off the end of the garlic to add the flavor into the dish. So you get your bread off the grill. It's got a nice little toasted mark on it. While it's hot, I take garlic and I rub the garlic right into the bread, just a little bit of the truffle oil, hit a little more salt and pepper with the Parmesan right when it goes on the bread, make sure that all gets mixed in well. Okay those are all on there. Dust them a with a little bit of Parmesan cheese that will melt on its way to the table, just add like a little more olive oil on there and then we garnish with a little Italian parsley. Chef Alan Carlson, Italian Chulas Restaurant, Oakland, California, wild mushroom bruschetta, bon appetit.


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