Recipes   /   Bruschetta di Fontina e Funghi – Bruschetta with Mushrooms and Fontina

Bruschetta di Fontina e Funghi – Bruschetta with Mushrooms and Fontina

May 10, 2020 by Gabriele Corcos


We know this is supposed to be an appetizer, but it is also fantastic as a light supper.  We strongly recommend opening a nice bottle of Chianti, use it in cooking the mushrooms, and serving the remainder with the bruschette and a green salad.  You can substitute other kinds of mushrooms (such as enoki, stemmed shiitake caps, and oyster) for the cremini, or use an assortment.

Recipe from “Super Tuscan. Heritage Recipes and Simple Pleasures from our Kitchen to Your Table”, Touchstone. Photography by Eric Wolfinger.


2 tablespoons extra-virgin olive oil

10 ounces cremini mushrooms, thinly sliced

Two 3-inch sprigs fresh thyme

Two 3-inch sprigs fresh nipitella or mint

2 tablespoons finely chopped shallot

1 garlic clove, minced

½ cup hearty reed wine, such as Chianti

Fine sea salt and freshly ground black pepper



4 wide slices crusty Italian bread, about 8 inches across
Extra-virgin olive oil

1 large garlic clove peeled (optional)

1 cup (about 4 ounces) shredded Fontina d’Aosta cheese

8 fresh thyme sprigs, for garnish

1Position a broiler rack about 6 inches from the source of heat and preheat the broiler on high.

2To make the mushrooms: Heat the oil in a large skillet over medium-high heat. Add the mushrooms, thyme, and niptiella cook, stirring occasionally, until the mushrooms give off their juices and begin to brown, about 6 minutes.  Stir in the shallot and garlic cook, stirring occasionally, until the shallots are tender, about 2 minutes. Stir in the wine and boil until is has almost completely reduced, about 2 minutes more.  Season to taste with salt and pepper. Remove from the heat and cover to keep warm.

3Drizzle the bread with the olive oil. Toast the bread on one side in the grill or broiler, about 1 minute.  If desired, rub the toasted side of the bread with the garlic clove.  Turn the bread. Divide the Fontina evenly over the bread. Continue cooking until the cheese is melted and the exposed crust is toasted, about 1 minute more.

4Discard the thyme and nipitella. Transfer the bread to a cutting board. Top with equal amounts of the mushrooms. Cut each in half vertically to make 8 pieces and top each with a sprig of thyme. Serve immediately, with a fork and knife.


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