This Shiitake Mushroom Bruschetta elevates the classic Italian appetizer to new heights. With a base of soft tart creamy goat cheese, and a topping of earthy shiitake mushrooms and briney capers creates a provocative combination of flavors. Get ready to savor every bite and impress your guests with this irresistibly flavorful appetizer.
This recipe has everything you love about bruschetta and more.
Crisp on the outside and tender on the inside, the toasted crostini begins with a layer of goat cheese and is then topped with sautéed shiitake mushrooms. These mushrooms are then combined with salty capers, garlic, parsley, and anchovies. The resulting combination melds into a true masterpiece of flavors.
I first made this recipe for a Summer tapas party on our back deck, which included some might fine small bite appetizers including one of our favorites for Caramelized Onion Tart.
But hands down, this was the most popular appetizer item of the evening.
Easy to make, and high on the “wow” flavor scale, let’s take a look:
Ingredients You’ll Need
- Baguette and Olive Oil: The Baguette and Olive Oil will provide the toasty base for this mushroom bruschetta.
- Fresh Parsley: Fresh parsley will add color and a clean, peppery, earthy flavor.
- Shiitake Mushrooms: Shiitake mushrooms have a unique savory flavor. Earthy, a little sweet and a whole lot of umami.
- Goat Cheese: Salty and tart, goat cheese is a layer of flavor that compliments the cooked mushroom mixture.
- Capers. Use capers in brine or dry salted capers.
- Dry Vermouth: We’ll use Dry Vermouth to deglaze the pan and add wine-y, earthy, herbal note of flavor.
- Garlic: Friends don’t let friends eat bruschetta without garlic.
- Butter: Sauteeing the mushrooms in butter rather than oil, will bring a creamier texture to the mushrooms and that beloved buttery flavor.
- Anchovies: The anchovies will “melt” into the cooked mushroom mixture and add a salty, umami hit of flavor.
Ingredient Substitutions
- Goat Cheese: Some people simply don’t like goat cheese. Substitute cream cheese.
- Anchovies: If anchovies don’t appeal to you, simply omit them from the recipe. But I hope you don’t.
- You can also deglaze the pan with white wine if you don’t have Vermouth.
- Mushrooms: You can easily substitute baby bella or button mushrooms for the shiitake. However, you’ll losing some of that unique shiitake flavor.
Step by Step Instructions, It’s Easy
- Step 1: Prepare the crostini: Slice baguette on an angle, about 1″ thick. You’ll need 12 slices for this recipe.
- Step 2: Lightly brush each piece with olive oil.
- Step 3: Place the baguette slices on a baking sheet and broil 5″ beneath oven broiler until lightly toasted. Watch this very closely, it will only take around 30 seconds. I only toast one side. The pan gets hot enough to slightly toast the bottom.
- Step 4: Melt butter over medium heat in a fry pan. Once butter is melted and bubbles start to subside, add mushrooms and cook until browned. Stir occasionally. This will take about 5 minutes depending on your burner and pan.
- Step 5: Add chopped anchovies and chopped garlic and cook stirring until the fish liquifies and garlic is fragrant. About 30 – 45 seconds. Add capers and parsley and cook on medium for a minute more. Add vermouth to deglaze pan. Cook for about 1 minute until liquid is absorbed. Season with a dash of salt and pepper.
- Step 6: Build the Bruschetta: Smear the goat cheese on toasted baguette slices.
- Step 7: Top with a heaping tablespoon of the mushroom mixture. If you have left over mushroom mixture, keep adding it to the bread pieces. Use the curve of the spoon to press it into the cheese, as not to fall all over the platter. Serve warm or at room temperature.
Shiitake mushrooms are a powerful source for many nutrients. Try adding shiitake mushrooms into your diet for an extra burst of vitamin B and copper. For more information about health benefits of shiitake mushrooms, I like this article from Healthline.
Even though is recipe is best served right after preparing, you can make this an hour ahead of time and keep the bruschetta covered and at room temperature.
Mushroom Bruschetta Tips For Success
- Allow one hour for goat cheese to come to room temperature.
- If using salted capers, rinse and drain.
- Stems of fresh thyme make a lovely garnish. Or even a sprinkle of thyme leaves work well here.
Storage
- This mushroom bruschetta recipe is best served right after preparing. If you do have leftovers, place individual bruschettas in an airtight container and refrigerate up to 3 days.
- Let the bruschetta come to room temperature to serve. Or gently reheat for a few seconds in the microwave.
I hope you give this Mushroom Bruschetta Appetizer a try. It offers a delightful combo of earthy flavors and good textures. In short, it’s an impressive culinary experience. It simply adds adds a touch of sophistication to your appetizer plans. Whether you’re hosting a dinner party or simply looking to impress your taste buds, the Shiitake Mushroom Bruschetta is a winner and will be the star of the show.
It’s always my choice when I feel like showing off, along with this easy Smoked Salmon Platter.
More Popular Appetizer Recipes
And if you’re looking for even more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of great finger-food ideas, including the most popular on my site for these BBQ Meatballs. They’re pot-luck perfect.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Shiitake Mushroom Bruschetta
Ingredients
- 2 Tablespoon Butter salted or unsalted
- 1 Tablespoon Olive Oil
- 6 ounces shiitake mushrooms rough chopped
- 4 anchovy fillets minced
- 2 cloves garlic minced
- 3 Tablespoons capers drained, or rinsed and drained if using dry salted capers
- 2 Tablespoons dry vermouth
- 2 Tablespoons fresh parsley chopped
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground pepper
- 1 French Baguette sliced, 1" thick, you'll need 12 slices
- 4 ounces goat cheese room temperature
Instructions
- Slice baguette on an angle. You'll need 12 slices for this recipe. Lightly brush each piece with olive oil. Broil 5" beneath oven broiler until lightly toasted. Watch this closely, it will take around 30 seconds.
- Melt butter over medium heat in a fry pan. Once butter is melted and bubbles start to subside, add mushrooms and cook until browned. Stir occasionally. This will take about 5 minutes depending on your burner and pan. When the mushrooms start to brown they'll become very fragrant.
- Add chopped anchovies and chopped garlic and cook stirring until the fish liquifies and garlic is fragrant. About 30 – 45 seconds.
- Add capers and parsley and cook on medium for a minute more.
- Add vermouth to deglaze pan. Cook for about 1 minute until liquid is absorbed. Season with salt and pepper.
- Smear the goat cheese on toasted baguette slices. Top with a heaping tablespoon of the mushroom mixture. If you have left over mushroom mixture, keep adding it to the bread pieces. I turn the spoon upside down and use the bowl to gently press the mushroom mix into the cheese. This will help it from falling off the bread.
- Serve warm or at room temperature.
Notes
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- Allow one hour for goat cheese to come to room temperature.
-
- If using salted capers, rinse and drain.
-
- Stems of fresh thyme make a lovely garnish. Or even a sprinkle of thyme leaves work well here.
- Use a few more anchovies for sharper flavor.
Nutrition
Shiitake Mushroom Bruschetta … It’s What’s For an Appetizer
This post was first published August, 2011 and updated December of 2023 with new photos and step by step instructions.
From the Kitchen of Lea Ann Brown, Cooking On The Ranch
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
This looks so good, I have to comment again. We enjoy bruschetta but rarely make it – maybe because we rarely have appetizers. I made sure it’s in my saved recipes this time. Glad you re-posted.
Green with envy, what absolutely beautiful photographs. Capers and anchovies, I bet those did have a salty bite (in a good way!). That topping sounds like it would be an amazing stuffing for a grilled stuffed chicken breast (rolled up kiev style).
I’m loving that stuffed chicken breast idea Chris. Great idea.
Really beautiful…looks so relaxing! Love the bruschetta too, yum!
That bruschetta was killer! It’s a great recipe.
The only problem I see with this recipe is that it looks like you only made enough for one serving … if that one person is me! Cheers!
This looks just amazing! Love the splash of vermouth. Also, thanks for the shout out. I’ve been traveling and Internet time and connections have been spottty!
Thanks for the idea for the recipe Greg! Loved this.
Absolutely gorgeous pictures! The bruschetta sounds like it’d be just up my alley… bookmarking it now 🙂
Thanks Karen
Lovely photos and a delicious looking recipe. Your post makes me realize that we just don’t spend enough time in the mountains.
Thanks so much Karen. We try to get to the high country every chance we can … as long as it’s summer. 🙂
Wow, the dishes and the scenery are unbelievably good Lea Ann. Can’t wait to try those appetizers.
Sam
Thanks Sam
That appetizer sounds like a party in your mouth! 😛 I know I’d love it with all those fabulous ingredients. And the scenery?? GORGEOUS!! You took some amazing photos. The view from lodge is spectacular. Also, I love the shot of you and Nancy. Always fun to see your smiling face!
Thanks Vickie! You’ve been to a lot of those places along Trail Ridge Road. It’s just a fabulous drive.
I’d say “a jaw dropping, spectacular, pristine piece of our countr”‘ looks pretty accurate from here – thanks for sharing the photos. I went on Google Earth to have a look at the area – looks really nice but coulndn’t find Moose Pond. With all of the flavorful toppings on the bruschetta, I could maybe even slip the goat cheese by Bev.
You’re welcome Larry. I really feel the goat cheese is a must. It’s a calming agent for all that crazy flavor.
Gorgeous view and food!
Thanks Pam.
Sounds nice and salty too — love that!
Salty yes. But with the vermouth and the goat cheese the flavors really blend nicely into a nice earthy treat.
Sounds absolutely fantastic…especially with shiitake mushrooms.
Thanks so much for the comment. It’s really good. Please note that I didn’t use 10 anchovy filets. I have made a change to the original post.
We backpacked RMNP a lifetime ago and had a wonderful time. Really need to get back there. Love the bruschetta recipe!
Thanks Dave. I’ve never back packed it, but always run into many many folks on the trail that do. Always fun to talk with them, they’re so ready to talk about their experiences.
I LOVE fun variations on bruschetta…especially if they involve goat cheese and capers! Yum. And what gorgeous photos!
Thanks Joanne! 🙂
What a view…stunning! I love all of the bold flavors in this, I know I’d adore this 😀
Thanks Heather
I loved this dish! And I’m not an anchovie or caper lover. But this was delicious…a favorite! Great photos! LOL about Nautical Neal!
After all these years I’ve know you, I had no idea you didn’t like capers … or olives. Sheesh! 🙂
It was a well kept secret ;). I’m open to them when mixed with other things and loved this dish!