Mushroom & Steak Bruschetta is and easy to make appetizer that's perfect for everything from date night to your next cookout!
Course
Appetizer
Prep Time15minutes
Cook Time10minutes
Total Time25minutes
AuthorJulie Kotzbach
Ingredients
2tablespoonsunsalted butter
1teaspoonWorcestershire sauce
8ouncescriminibaby bella mushrooms, rinsed, dried and sliced
1/2tablespoonfresh parsleyfinely chopped
Salt & pepperto taste
10 to 12-ouncesirloin or ribeye steakcooked medium & rested
1loaf baguettecut into 1/2-inch slices
Unsalted butter
Instructions
Heat a large skillet over medium to medium-high heat. Melt 2 tablespoons of butter.
Add the Worcestershire sauce to the butter and stir to combine. Add the mushrooms and stir to coat.
Cook for 5 to 8 minutes until the mushrooms are cooked thru and are browned. Season with salt and pepper to taste, sprinkle the parsley over the mushrooms and stir to combine. Turn the heat to low while you prepare the rest fo the dish.
Spread you bread slices onto a parchment paper or Sil-Pat lined baking sheet. Spread each piece with a thin layer of butter.
Turn your oven to broil and toast the bread until golden, about 1 to 2 minutes. Watch your bread so it doesn't burn! Repeat as need until all your bread is toasted. Remove the toasts from the oven and set aside.
While the toasts cool, thinly slice your steak across the grain of the meat. Cut the slices into smaller pieces as needed so they will fit on the toasts.
To assemble:
Remove the mushrooms from the skillet to a cutting board and rough chop them into smaller pieces.
Place 2 or 3 slices of steak on the toasts, stacking them if needed. Top the steak with 1 to 2 tablespoons of the mushrooms. Serve immediately.