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Mushroom Gruyere Toasts | Simmer & Sage

Mushroom Gruyere Toasts

Crusty sourdough toasts topped with melted gruyere and wild mushrooms sauteed in sherry and thyme
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 8 toasts

Ingredients
  

  • 8 thick slices of sourdough bread
  • 5 cups mushrooms button, cremini, baby bella or shitake
  • 8 oz. cream cheese at room temperature
  • 1 cup gruyere cheese grated
  • 1 1/2 tsp. fresh thyme
  • 1/2 tsp. balsamic vinegar
  • 1/4 cup sherry
  • 1 cup chicken broth
  • 1/4 cup shallots minced
  • 2 tsp. tomato paste
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. flour

Instructions
 

  • Saute butter, mushrooms, shallots and thyme in a skillet over medium heat until browned. Add flour and tomato paste. Cook for 1 minute.
  • Pour in the sherry and simmer until evaporated. Slowly add the chicken broth and simmer until thickened, about 5 minutes. Finish with vinegar. Season liberally with salt and pepper.
  • Heat oven to broil. Place bread slices on an ungreased baking sheet. Broil 1-2 minutes, until bread is toasted. Remove from oven.
  • Mix cream cheese and gruyere together in a bowl. Spread onto bread slices. Broil for another 1-2 minutes until cheese is bubbly. Top with warm mushroom mixture and additional thyme sprigs.
Keyword appetizers, bruschetta, cheese, vegetarian
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