MUSHROOM BRUSCHETTA

Mushroom Bruschetta image

Provided by Jean Georges Vongerichten

Yield Makes 6 (first course) servings

Number Of Ingredients 15

For mushroom syrup
8 oz white mushrooms, coarsely chopped
2 shallots, coarsely chopped
2 garlic cloves, chopped
2 tablespoons unsalted butter
2 cups water
For bruschetta
6 slices (1/2 to 3/4 inch thick) from a round loaf (6 to 7 inches in diameter) of sourdough or country (firm, crusty) bread
3 to 4 tablespoons extra-virgin olive oil
3 garlic cloves: 1 halved and 2 minced
1 lb mixed fresh mushrooms such as shiitake, cremini, and chanterelle, trimmed (discard shiitake stems) and chopped
2 shallots, minced
1/3 cup chopped fresh flat-leaf parsley
2 to 3 teaspoons finely chopped fresh tarragon
2 teaspoons finely grated fresh lemon zest

Steps:

Make mushroom syrup:
Sauté white mushrooms, shallots, and garlic in butter in a 12-inch skillet over moderately high heat, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes. Season with salt and pepper.
Add water, then simmer briskly, stirring occasionally, 10 minutes. Pour mixture through a sieve into a bowl, pressing on solids. Discard solids and return liquid to skillet. Boil until liquid is syrupy and measures about 1/3 cup, 6 to 8 minutes.
Make bruschetta:
Prepare grill for cooking or preheat broiler.
Brush bread on both sides with 1 to 2 tablespoons oil. Grill or broil, turning occasionally, until golden. Rub both sides with cut sides of garlic clove.
Sauté mixed mushrooms, shallots, and minced garlic in remaining 2 tablespoons oil in a large skillet over moderately high heat, stirring occasionally, until mushrooms begin to brown, 8 to 10 minutes. Stir in parsley, tarragon, zest, and salt and pepper to taste.
Spoon mushroom mixture onto toasts and drizzle mushroom syrup on top.