Black Truffle Mushroom Bruschetta

Elevate your appetizer game with our Black Truffle Mushroom Bruschetta. Sautéed wild mushrooms piled high on toasted baguette slices are brought to life with a luxurious drizzle of Black Garlic Dark Balsamic. This rich, earthy glaze adds depth and gourmet flair, perfectly balancing the savory mushrooms with just the right touch of sweetness. Finished with a pinch of flaky sea salt and shaved Parmigiano-Reggiano, it’s an irresistible bite of umami decadence.

Ingredients:
1 lb. porcini mushrooms (or, a blend of your favorite variety)
3 tbsp Classic Italian, Primaiolo or Koreniki EVOO (more for toasts)
2 tbsp Black Truffle Aged White Balsamic 
1 tsp sugar
1 tbsp fresh thyme
Sea salt and pepper
Half clove of garlic unpeeled
6 slices French bread
2 tsp or more Black Garlic Dark Balsamic
Parmigiano-Regiano cheese
Fresh basil leaves, chiffonade-cut

• Slice the mushrooms into 1/4"slices and set aside.
• Heat your favorite olive oil in large skillet over high heat.
• Toss mushrooms into the pan and sauté quickly, about a minute or two.
• Add the balsamic and sugar, then stir for another 30 seconds to let the balsamic and sugar caramelize. Add the thyme and season with salt and pepper.
• Toast the bread, brush with a little EVOO and rub each piece lightly with garlic. 
• Stack the mushrooms on top of the bread, top with chiffonade of basil and a drizzle with balsamic. Serve immediately and enjoy!

Black Truffle White Balsamic

$24.00

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Black Garlic Dark Balsamic

$24.00

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