Earthy Delights Recipe

Roasted Mushroom Bruschetta

Roasted Mushroom Bruschetta
Everybody raves about our Roasted Mushroom Bruschetta! It's fun & easy to make and you can prepare it a day or two ahead of time. We use this recipe whenever we demonstrate our products, and it never fails to make a hit.
It makes a great appetizer for any occasion and is a perfect "finger food" for parties. Don't worry about leftovers - there won't be any!

Two 1 oz pkg Earthy Delights Melange de la Foret
~ OR ~
One 1 oz Earthy Delights Melange de la Foret and 8 oz mixed mushrooms, including chanterelles, morels, cremini, white buttons or other
1 oz sun-dried tomatoes
¼ cup extra virgin olive oil
¼ cup dry white wine
1 tsp. Italian herb blend
sea salt
Truffle Oil, to taste
Truffle Salt, to taste
Sliced Baguette or bread of your choice


Preheat oven to 375 F.

Reconstitute dried mushrooms according to directions; when fully rehydrated (about 20 - 30 minutes), drain, reserving liquid. Rinse mushrooms, drain again and chop into ¼ inch pieces. Set aside.

Place sun-dried tomatoes in separate bowl, barely covering with hot water. Allow to soften for 10  15 minutes. Drain, reserving liquid and chop into ¼ inch pieces.

Gently clean fresh mushrooms and pat dry. Chop into medium sized pieces.


Toss all mushrooms and sun dried tomatoes with olive oil and sea salt in a large baking dish. Add wine and herb blend and stir gently. Moisten further with reserved mushroom/tomato liquid if necessary. Place mushrooms in the oven and allow to cook, stirring every 15 minutes, for about 45 minutes or until very tender.

Remove from oven and begin toasting bread. When bread is toasted, place each slice on a plate and sprinkle with truffle salt.

Ladle the roasted mushrooms, including plenty of the roasting juices over the slices of bread.


Finish with a drizzle of truffle oil. Serve hot.