Balsamic mushroom bruschetta
<p>Tasty, flavourful, yet also light, bruschetta is the perfect appetiser. This balsamic mushroom bruschetta variation will seriously impress your guests. </p>
<p><strong><span style="text-decoration: underline;">Makes:</span></strong> 24 pieces of bruschetta</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>1 small baguette, thinly sliced</li>
<li>1 tablespoon extra-virgin olive oil</li>
<li>1 clove garlic</li>
<li>2 tablespoons extra virgin olive oil</li>
<li>2 scallions minced</li>
<li>100 grams Maitake mushrooms, cleaned and shredded</li>
<li>100 grams Shiitake mushrooms, cleaned, stems removed and sliced</li>
<li>100 grams Shimeji mushrooms, root end trimmed and separated</li>
<li>1 teaspoon fresh thyme leaves</li>
<li>Salt and pepper</li>
<li>1 tablespoon balsamic vinegar</li>
<li>1 tablespoon minced flat-leaf parsley</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>To being, preheat your oven to 170°C.</li>
<li>Put a tablespoon of olive oil into a small bowl and use a pastry brush to lightly coat the top of each slice of bread with oil.</li>
<li>Place bread on baking sheet and bake until golden brown and crisp.</li>
<li>Remove pan from oven and give each piece a wipe with a clove of garlic.</li>
<li>Add minced scallions and two tablespoons in a medium sized pan and sauté.</li>
<li>Add mushrooms and thyme and sauté until most of the moisture has evaporated from the mushrooms and they are golden brown on the outside.</li>
<li>Season with salt and pepper to taste and then add the balsamic vinegar. Toss to glaze.</li>
<li>Turn off the heat when there is no liquid remaining and then add the parsley, stirring to distribute evenly. Let the mushrooms cool to room temperature.</li>
<li>When ready to serve, top each slice of bread with mushroom mixture.</li>
</ol>
<p>What’s your favourite variation on bruschetta? Let us know in the comments.</p>
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<p><strong>Related links:</strong></p>
<p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/pot-roasted-pork-scotch/"><span style="text-decoration: underline;"><em><strong>Pot-roasted pork scotch with potato, fennel and tomato</strong></em></span></a></p>
<p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/rotolo-with-pumpkin-cheese-and-butter/"><strong><em><span style="text-decoration: underline;">Rotolo with pumpkin, hazelnuts, soft cheese and sage butter</span></em></strong></a></p>
<p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/bbq-pork-sausage-cassoulet/"><span style="text-decoration: underline;"><em><strong>BBQ pork sausage cassoulet</strong></em></span></a></p>
