Oyster Mushroom, Goat Cheese and Lemon Thyme Bruschetta Recipe

This Oyster mushroom recipe was the result of my growing of a batch of these scrumptious mushrooms with a kit from Back to the Roots.  Goat cheese and lemon thyme seemed like they would make for great companions to this flavorful mushroom… and I was right.  This simple bruschetta recipe, would be great to give guests while the main course is finishing up, but I had it as a lunch.  I am writing this up about a week after the fact, and I am craving this recipe again.  Looks like I will be making it again soon.

Oyster Mushroom, Goat Cheese and Lemon Thyme Bruschetta Recipe

Ingredients:

2 hearty slices of Ciabatta bread

6-8 ounces of oyster mushrooms

olive oil

1/4 cup dry white wine

1/4 cup chicken broth

6-8 springs of lemon thyme

1/2 tsp Mrs. Dash original

salt & pepper to taste

2 oz. goat cheese

Directions:

1. Baste the ciabatta bread slices with olive oil and either grill or toast in the oven until crispy and golden brown.  (I actually did this in a toaster oven, since it was a very hot day)
2. Set them aside on a towel or paper towels to retain crispness.
3. Saute the mushrooms and thyme in a splash of olive oil (on med-high heat), for approx. a  minute to open up the flavors)
4. Add the wine, broth and Mrs. Dash.  Stir frequently.  When liquid is about 3/4 reduced it is done.
5. Spoon the oyster mushrooms over the ciabatta.
6. Generously top with goat cheese than drizzle with olive oil.
7. Serve.