PNW Roasted Fall Mushroom Bruschetta

 

4 cups seasonal mushrooms (chanterelles, oyster, shiitake, or cremini), roughly chopped

1/2 cup extra-virgin olive oil, plus more for brushing bread and drizzling

¼ cup minced garlic

1 small sweet onion, thinly sliced

1/4 cup chopped fresh rosemary

1/4 cup chopped fresh Italian parsley

Salt

Freshly ground black pepper

12 pieces of sliced baguette, cut 1/4 inch thick diagonally

2 tablespoons chopped fresh chives

1/4 cup grated Parmesan cheese

 

Preheat the oven to 375°F. Combine the mushrooms, oil, garlic, onion, rosemary, and parsley in a large bowl. Stir to combine, then salt and pepper to taste. Spread the mushroom mixture in an even layer on a large baking sheet, and roast for 10 to 15 minutes, or until the mushrooms are lightly caramelized. Meanwhile, brush the baguette slices with oil on both sides. Sprinkle lightly with salt. When the mushrooms are done, toast the bread for about 5 minutes, turning once, or until light golden brown on both sides. Arrange the warm baguette toasts on a serving platter. Top with the warm mushroom mixture, drizzle with additional oil, and garnish with chopped chives and Parmesan. Serve immediately.