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Prep Time: 15 minutes, Cook Time: Makes: About 24 bruschetta rounds 3 Tbsp. Henry's Market Organic Unsalted Butter 1 Tbsp. Henry's Market Organic Extra Virgin Olive Oil, plus 1/2 cup to brush baguette rounds 3 cloves garlic, minced, plus three whole cloves 1 lb. organic white mushrooms, thinly sliced 1/2 lb. shitake mushrooms, thinly sliced 1/2 lb. crimini mushrooms, thinly sliced 1/2 tsp. sea salt 1 (10 oz.) bag organic baby spinach 1 Tbsp. fresh thyme, chopped 1 Tbsp. fresh rosemary, chopped 1/4 c. white wine zest of a lemon freshly cracked pepper to taste 1 to 2 Baguettes, sliced into 24 rounds 8 oz. Parmigiano-Reggiano cheese Preheat oven to 400° F. Heat a large sauté pan over medium heat. Add butter and olive oil. When butter starts to bubble, add garlic. Cook and stir garlic for about 1 minute, until soft. Stir in mushrooms and salt. Cover and cook for about 2 minutes. Add spinach, thyme, rosemary and wine. Cook until spinach wilts and liquid evaporates. Add lemon zest and pepper. Remove from heat. Place sliced baguette on baking sheets. Brush with olive oil. Bake for about 5 minutes, or until lightly browned and crisp. Remove from oven and rub fresh garlic over each slice. Arrange on a platter. Using a slotted spoon, top each baguette round with mushroom sauté. Using a vegetable peeler, shave curls of Parmigiano-Reggiano cheese and place one on each round. *NOTE: Filling can be made ahead of time. |
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