Mushroom Bruschetta

I made this take on mushroom bruschetta which can serve as a tasty appetizer or in my case, a tasty lunch when topped with a fried egg and served with some greens.

Recipe courtesy of Fabiola from Shamcake.

Prep Time: 15 mins. | Cook Time: 10 mins. | Makes: 6 pieces of bruschetta.


Marinated Mushrooms
1 box Crimini mushrooms, sliced (sub in wild mushrooms, even better!)
a dab of butter (1-2 tsp… I never count)
2-3 sprigs fresh thyme
1/2 clove garlic, finely grated (I used a microplane)
1 tbsp balsamic vinegar
salt and pepper to taste
Arugula Pesto
1/3 cup raw almonds
1 clove garlic
3 cups arugula
1/4 cup grated parmesan cheese
1/4 cup olive oil or enough to bring the mixture together


Marinated Mushrooms 
Heat a pan on medium-high heat with the dab of butter, then add the mushrooms. Season with salt and pepper and let cook for 2-3 minutes to brown a bit before adding the garlic and thyme. Once the mushrooms are cooked remove from heat and add the balsamic vinegar.
Arugula Pesto
In a food processor, process the garlic and almonds until smooth. Add in all the arugula at once along with the parmesan cheese (squish down if necessary) and process while drizzling the olive oil until you have a thick smooth paste.
To assemble bruschetta, slice your bread of choice or use (this recipe) and spread on a layer of pesto. Top with mushrooms, then parmesan cheese. Bake at 400F until the bread is lightly toasted and the cheese is melted and golden brown.
Seriously. Put an egg on it and make it a meal.