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Potato Mushroom Bruschetta



  • 1.

    Cook potatoes in boiling salted water until tender and drain. Return to pot and cover to keep warm while preparing mushrooms.

  • 2.

    In a sauté pan over medium high heat, melt butter and heat oil. Add mushrooms and shallots and sauté until moisture has evaporated, about 5 minutes.

  • 3.

    Add garlic and thyme and sauté one minute more. Add vermouth and cook until absorbed. Remove from heat.

  • 4.

    Roughly mash potato and sour cream with a fork. Stir in mushroom mixture and Asiago and season to taste. Set aside until ready to serve.

  • 5.

    To serve, preheat oven to 400 F. Spoon potato mixture onto toasted baguette slices. Heat for about 7 minutes, until warmed through. Serve warm or at room temperature.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Potato Mushroom Bruschetta.


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