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Potato Mushroom Bruschetta


  • 1 lb. Yukon Gold potatoes, peeled and diced

  • 1 tbsp butter

  • 1 tbsp olive oil

  • 1 lb. cremini or button mushrooms, sliced

  • 2 tbsp minced shallot

  • 1 clove garlic, minced

  • 1 tsp chopped fresh thyme

  • 2 tbsp dry vermouth

  • 2 tbsp sour cream

  • 1 cup grated Asiago cheese (Asiago Pressato recommended)

  • salt and pepper

  • 18 slices baguette bread, seasoned with olive oil, salt and pepper and toasted


  • 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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