Potato Mushroom Bruschetta
Potato Mushroom Bruschetta
Get this quick and easy potato mushroom bruschetta recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Boiling
  • Preparation Time 15 minutes
  • Cooking Time 12 minutes
  • Yield 4 servings
  • 454 grams Yukon Gold potatoes, peeled and diced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 454 grams cremini or button mushrooms, sliced
  • 2 tablespoons minced shallot
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons dry vermouth
  • 2 tablespoons sour cream
  • 1 cup grated Asiago cheese (Asiago Pressato recommended)
  • Salt and pepper
  • 18 slices baguette bread, seasoned with olive oil, salt and pepper, and toasted
  1. Cook potatoes in boiling salted water until tender and drain. Return to pot and cover to keep warm while preparing mushrooms
  2. In a sauté pan over medium high heat, melt butter and heat oil
  3. Add mushrooms and shallots and sauté until moisture has evaporated, about 5 minutes
  4. Add garlic and thyme and sauté one minute more
  5. Add vermouth and cook until absorbed. Remove from heat
  6. Roughly mash potato and sour cream with a fork
  7. Stir in mushroom mixture and Asiago and season to taste. Set aside until ready to serve
  8. To serve, preheat oven to 400°F
  9. Spoon potato mixture onto toasted baguette slices
  10. Heat for about 7 minutes, until warmed through
  11. Serve warm or at room temperature

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