Truffled Mushroom Bruschetta

I saw this recipe come across my email a few weeks ago from a new recipe newsletter called Pure Wow.  (Yes, it's mainly a chick website - but they have a decent recipe section.)

I filed it away in the "make this soon category" and incorporated it into this weeks menu.  The Wife's words summed it up "I'm seriously obsessed with this."

The flavors of the vinaigrette worked really well with the mushrooms, and provided just enough liquid to soften up the toast.  A great an impressive appetizer.  You could make this ahead, without toasting the bruschetta first.  Then place it in the oven for 10 minutes before serving.

Truffled Mushroom Bruschetta

For the Truffle Vinaigrette:
2 Tablespoons EVOO
2 Tablespoons White Wine Vinegar
1 Tablespoon Black Truffle Oil (Hint - you can get a great deal on this in the food section of Marshall's or TJ Maxx)
1/2 Teaspoon Sugar
1 Teaspoon Finely Chopped Shallot
1 Teaspoon Finely Chopped Parsley
Salt

For the Bruschetta:
1/2 lb. Mixed Mushrooms (I used half shitake, half baby bella)
Salt and Pepper
2 Tablespoons EVOO
1/4 lbs. Chopped Mustard Greens (I used chard instead, because it was when we had on hand)
2 Ounces Crumbled Feta
French Baguette

Start by making the vinaigrette.  Combine the oils and whisk in the vinegar - it will make an emulsion that's almost creamy.  Add in the parsley and shallot and let this come together for about 10-15 minutes.

Meanwhile, clean the mushrooms and cut them into bite-size pieces.  Place in a bowl and stir in 2-3 tablespoons of the truffled vinaigrette and let them come together for about 15 minutes.

While the mushrooms are truffling, slice your baguette and chop the greens.

Go ahead and top the baguettes with the feta, and turn on the broiler.  NOTE:  The original recipe doesn't call for toasting the baguettes, but I found it helps - who wants hot mushrooms on cold cheese?

Place a large pan over medium-high heat and add one tablespoon of olive oil and the mushroom mixture. Cook until the mushrooms start to brown and any liquid has evaporated - about 5 minutes.

Place the mushrooms back in the bowl and add the chard to the pan with a pinch of salt.

While the chard is cooking, place the baguettes under the broiler, and remove when the cheese softens.

Top the bruschetta with the chard.

 Then mushrooms and drizzle the remaining vinaigrette mixture over them.
 

Enjoy!