5 from 1 vote
Mushroom Pate Bruschetta Appetizer
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Appetizer
Author: Marina | Let the Baking Begin!
Mushroom Pate Ingredients
  • 1 lb Portobello mushrooms, sliced
  • 1/3 cup pine nuts
  • 1 shallot diced
  • 1 clove garlic minced
  • 3 Tbsp white wine, Chardonnay
  • 3-4 Tbsp mayonnaise
  • 1/4 cup chopped Italian parsley
  • Salt & Pepper to taste
  • 1 Tbsp butter
  • 1 Tbsp Olive oil
Bruschetta Ingredients
  • 1 Baguette, sliced into 3/4 inch thick slices
  • 2 oz butter or oil
  1. Roast the pine nuts by placing them in a skillet over medium heat and tossing them as they roast for about 2-3 minutes or until golden in color. Transfer the pine nuts to a plate and let cool.
  2. Add the butter, 1 tablespoon of olive oil and shallots to a skillet and cook over medium heat, stirring, until translucent and golden in color, about 5-7 minutes. Tilt the skillet to one side, bring the onion to the raised top allowing the fat to gather at the bottom. Remove the onion to the same plate as the pine nuts and let cool
  3. Add the mushrooms to the same skillet, adding more oil as necessary. Brown mushrooms over high heat, stirring often. Add wine and cook mushrooms, stirring often until the wine has evaporated. Remove mushrooms to the same plate as the nuts & shallots. Set aside some mushrooms to use atop each crostini for better visual presentation.
  4. Slice a baguette into 1/2 inch slices. Drizzle with olive oil or spread a thin layer of room temperature butter on both sides. Place on a baking sheet and toast in a 400F oven until golden in color, about 15-20 minutes. Flip each piece upside down halfway through for better browning (alternatively, you can brown the crostinis in a skillet. Just melt some butter in a skillet, add the baguettes slices and brown one side. Melt more butter and flip the baguettes to brown on the other side). Let cool. Top with the mushroom spread, then top with 1 slice of the sauteed mushroom.