This Mushroom and Thyme Bruschetta is another recipe that was a hit at our Wine and Cheese Party. As much as I try to be healthy on a daily basis (I said try), sometimes you have to just give in to rich creamy deliciousness. There is something magic about the combination of mushrooms, cream, sherry, and thyme. If I wasn’t afraid of getting scurvy I could probably live off the stuff. That and cheese.
I will give you one warning. Even though this is ridiculously easy to make, it always takes longer to cook down than I think it will. Then once the mushrooms are cooked, it really helps if you can let it sit off the heat for a bit. That’s when it really starts to thicken up and get it’s rich texture.
How to make Mushroom and Thyme Bruschetta Topping
- 4-6 Sprigs Fresh Thyme
- 8oz Sliced Mushrooms
- 10 oz Heavy Cream
- 1 Tablespoon Cooking Sherry
- Salt and Pepper to Taste
Start by taking the Thyme off the stems (run your fingers backwards down the stem to get the leaves off) and chopping finely
Then put your mushrooms, cream, and sherry in a pan over medium-high heat.
Add the thyme, salt and pepper, then bring it up to a quick boil. As soon as it’s rolling drop the temp down to medium-low.
Let it simmer like that for 45 minutes. Yes, I said 45 minutes. If you’re in a hurry you could saute the mushrooms first so that they’re not having to cook in the liquid, but it will still take about 25 minutes for the cream to cook down and the flavors to meld together.
As I mentioned earlier, ideally once you remove the mushroom topping from the heat, you have time to let it sit for a few minutes before serving. That lets it thicken up nicely.
For the crostini, slice a baguette on a bias, drizzle with olive oil, and bake on a cookie sheet for 5-7 minutes, just to give a little bit of crust on the outside.