Mushroom Bruschetta

Whip up this bruschetta and serve it as an appetizer or a tasty snack!

Ingredients:

• ≈ 10 oz mushrooms (oyster, pioppino, etc)

• ½ yellow onion, thinly sliced

• 2 garlic cloves, minced, plus 2 cloves for coating bread

• Olive oil

• Salt to taste

• 1 tsp paprika

• ½ tsp red pepper flakes

• Splash of dry white wine or apple cider vinegar

• Parsley, fresh thyme, and microgreens (optional)

• Ciabatta or other firm bread, sliced at an angle

Directions:

1. Begin by tearing mushrooms to desired size.

2. Dry fry the mushrooms in a pan without oil to release moisture, work in batches to avoid overcrowding. Stirring infrequently.

3. Slice the onion. Heat up another pan with a generous drizzle of oil.

4. Add the onion, salt. Set mushroom aside.

5. While the onion begins to color, mince garlic. Add garlic and stir.

6. Add mushrooms, paprika, red pepper flakes and stir. Add wine or vinegar if desired.

7. Allow it to simmer as the wine/vinegar cooks off.

8. Remove thyme from stem and sprinkle in.

9. Heat up skillet or cast iron pan over medium heat and toast your bread.

10. Rub garlic clove on bread slices followed by a brushing of olive oil.

11. Place a pile of mushrooms on each bread slice and garnish with parsley, thyme, and/or microgreens.