Marsala Maitake Bruschetta

Marsala Maitake Bruschetta is a delightful Italian-inspired appetizer featuring delicate Maitake mushrooms sautéed with garlic, shallots, and fresh thyme. The mushrooms are enhanced with a rich blend of Marsala wine and balsamic vinegar, adding depth and a touch of sweetness.

Difficulty

Intermediate

Yield

Serves 8-10

Ingredients

500 grams maitake mushrooms, cleaned and sliced5 cloves garlic, minced2 large shallots, finely chopped2 tablespoons fresh thyme leaves, chopped1/4 cup Italian parsley, chopped1/4 cup olive oil, plus extra for drizzling3/4 cup Marsala wine1/4 cup balsamic vinegar Pepper to taste Salt to taste

Equipment

Measuring cupsMeasuring spoonsChef's knifeCutting boardBowls, various sizesLarge frying panWooden spoonDish towelTasting spoons

Gather your mise en place; get together all of the equipment and ingredients needed for the recipe before you get started.

Tear or slice the maitake mushrooms into small pieces.

Finely mince the garlic and chop the shallots very finely.

Remove the leaves from the thyme stems and chop them finely.

Separate the parsley leaves from the stems and chop them finely.

Preheat a large skillet over medium-low heat and add the olive oil.

Add the shallots, thyme, and maitake mushrooms into the pan, sautéing for approximately 10 minutes. Afterward, add the garlic and continue cooking for an additional 2 minutes, ensuring the garlic does not brown. Adjust the heat as necessary.

Deglaze the pan by adding Marsala wine and balsamic vinegar, cooking until the liquid is reduced by two-thirds.

Season the sautéed mushrooms with salt and pepper to taste, then mix in the chopped parsley. If desired, add a bit more balsamic vinegar for enhanced sweetness and acidity.

Experience the magic of the Maitake mushroom with Shogun Maitake.