It was another weekend of food demonstrations for GGG. On Sunday I had the chance to attend the Eat Write Retreat (EWR) launch party for the 2014 conference. As a past EWR attendee and blogger for Willams-Sonoma Philadelphia I was excited when they asked me to do a cooking demonstration. I was charged with creating a recipe using mushrooms and Pretzel Crisps and ultimately decided on a Balsamic Mushroom Bruschetta recipe.
The Balsamic Mushroom Bruschetta recipe was originally featured on the Mushroom Channel’s website. For the purposes of the demo I stay true to the recipe but instead of serving the mushroom bruschetta on a toasted baguette, I served mine on Pretzel Crisps. I presented the topping on three of the Pretzel Crisps flavors – original, sesame and their newly released sea salt and black pepper.
I began by sautéing some fresh garlic in a pan drizzled with olive oil and then adding the Portobello mushrooms followed by the oyster mushrooms. Once the mushrooms were cooked, they were set aside and then the balsamic vinegar was warmed and seasoned. The mushrooms were then tossed with the reduced balsamic and placed on top of the Pretzel Crisps.
This Balsamic Mushroom Bruschetta Recipe whipped up in minutes and was definitely a crowd pleaser. Those who watched my demonstration complimented the fragrance of the warmed balsamic vinegar and the punch of flavor that came from the fresh thyme.
This Balsamic Mushroom Bruschetta recipe would be perfect for the upcoming holidays. What I liked most is the fact that it can be easily made on the stove-top. This is so important for me during the holidays when my oven is filled with turkeys, hams or baked potatoes.
This recipe is quick and easy making it a great option for a Thanksgiving appetizer or cocktail party hors d’oeuvre. If you haven’t started thinking about your holiday menu, now is the time Make sure you add this Balsamic Mushroom Bruschetta recipe to your holiday offerings.
This article was written by food blogger Linda Arceo for Giggles, Gobbles and Gulps. Connect with me on Google+, Facebook and Twitter. Special thanks to my Eat Write Retreat sponsor Williams-Sonoma Philadelphia