Ingredients

  • 2 ⅛ tablespoons olive oil, virgin
  • 340 grams mushrooms, white sliced
  • ½ teaspoon chili powder
  • ½ teaspoon dry mustard
  • 1 teaspoon garam masala
  • ½ teaspoon salt
  • 1 tablespoon fresh thyme chopped
  • 31 ¾ milliliters olive oil, virgin
  • 2 cloves garlic thinly sliced
  • 1 loaves baguette, skinny sliced diagonally
  • Garnish
  • 95 ⅓ milliliters sour cream
  • 2 ⅛ tablespoons chives snipped

Directions

1. Heat oil in large frying pan, add mushrooms and cook until soft.
2. Add dry spices and thyme to mushrooms and cook until juices spoon coating.
3. Preheat oven to 400*F/200*C/GM 6. Purée garlic with second batch of oil. Slice bread and brush on garlic oil. Toast bread on both sides until bread crispy. Won't keep well unless thoroughly crispy. **Maximize surface area so you can pile on more mushrooms.
4. To serve: Top oiled sides of bread with mushroom mixture and top with sour cream and a sprinkling of chives. Serve immediately.

Notes
Notes:17 servings served 35 people fine w/ 7 savories total on light buffet style dinner. Well received. Took 70 min to prep. Took another 20 minutes to top bread at party.
Serving Ideas:Original serves 6 w/ lg diagonal slices 3pp. (x4)


Categories
Appetizer, hot
Keywords
Appetizer, hot
MacGourmet downloadSpiced Mushroom Bruschetta. To import, drag image to your MacGourmet recipe box.