Mushroom Bruschetta with Brie, Sage, and Truffle Oil Recipe

Introduction

Mushroom Bruschetta with Brie, Sage, and Truffle Oil is a decadent appetizer perfect for entertaining or special occasions. Earthy mushrooms combine with creamy brie and fragrant sage, while a touch of truffle oil elevates every bite. This flavorful dish is as elegant as it is easy to prepare.

Ingredients

• 1 baguette, sliced into ½ inch thick pieces (16-20 pieces)
• Olive oil for brushing
• 1 lb mushrooms – cremini, button, or wild mushrooms (sliced)
• 3 tablespoons olive oil or butter
• 1 fat shallot, finely diced
• 4 garlic cloves, rough chopped
• 10 sage leaves, stacked and sliced into thin, horizontal ribbons
• 2 tablespoons cooking sherry (or white wine, or 1 tablespoon sherry or balsamic vinegar)
• 8-12 ounces triple cream brie (or vegan substitute; cambazola cheese for more flavor)
• 2-3 teaspoons truffle oil (white or black)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Slice the baguette into 16-20 pieces about ½ inch thick. Brush both sides lightly with olive oil and sprinkle with a little salt.
3. Step 3: Arrange the bread slices on a sheet pan and bake for 15-20 minutes until crisp and golden.
4. Step 4: While the bread bakes, heat 3 tablespoons of olive oil or butter in a large skillet over medium heat. Add the sliced mushrooms and season generously with salt and pepper. Sauté for 10-15 minutes until the mushrooms release their liquid and it evaporates.
5. Step 5: Add the diced shallot, chopped garlic, and sliced sage ribbons to the pan. Add more oil if needed and continue sautéing for 3-4 minutes until fragrant and golden.
6. Step 6: Pour in the cooking sherry (or wine/vinegar substitute) and swirl the pan to deglaze. Let the alcohol cook off fully. If the mixture seems dry, drizzle in a little more olive oil and season with additional salt if necessary.
7. Step 7: Turn off the heat and drizzle the mushroom mixture generously with truffle oil, stirring to combine.
8. Step 8: Once the baguette slices are toasted and crispy, place a small pat of brie (about ½ ounce or 1 tablespoon), including a sliver of rind, on each slice.
9. Step 9: Top each piece with a few sautéed mushroom slices, making sure to include some sage.
10. Step 10: Arrange the bruschetta on a platter or cheese board and serve immediately, or keep at room temperature for up to two hours before serving. They can also be wrapped in foil and brought to a party.
11. Optional: Drizzle with reduced balsamic syrup or white truffle balsamic glaze right before serving for extra flavor.

Tips & Variations

• For vegan options, substitute the brie with a vegan creamy cheese alternative.
• Try cambazola cheese for a stronger, more complex flavor.
• Use a mix of wild mushrooms to add depth and variety to the sauté.
• If you don’t have cooking sherry, white wine or a splash of sherry or balsamic vinegar work well as substitutes.
• Drizzle balsamic glaze right before serving to add a sweet tangy note that complements the earthy mushrooms and rich cheese.

Storage

These bruschetta are best eaten fresh. You can prepare the mushroom mixture ahead and store it in an airtight container in the refrigerator for up to 2 days. Toast the baguette slices just before assembling. Once assembled, serve immediately or keep at room temperature for no more than two hours. Reheating assembled bruschetta is not recommended as the bread loses its crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mushroom topping ahead of time?

Yes, you can prepare the sautéed mushroom mixture up to two days in advance and store it in the refrigerator. Reheat gently before topping the bread for best results.

Is the rind on the brie edible?

Yes, the rind on triple cream brie is edible and adds flavor. It is soft and complements the creamy cheese inside, so it’s recommended to include a small piece when topping your bruschetta.

Mushroom Bruschetta with Brie, Sage, and Truffle Oil Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 125 reviews

A decadent and flavorful appetizer featuring crispy baguette slices topped with sautéed mushrooms, creamy triple cream brie, fragrant sage, and a luxurious drizzle of truffle oil. Perfect for parties or elegant gatherings, this Mushroom Bruschetta balances earthiness with creamy richness and aromatic herbal notes.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16–20 bruschetta pieces 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Bruschetta Base

• 1 baguette, sliced into ½ inch thick pieces (16–20 pieces)
• Olive oil for brushing
• Salt, to taste

For the Mushroom Topping

• 1 lb mushrooms (cremini, button, or wild), sliced
• 3 tablespoons olive oil or butter
• 1 fat shallot, finely diced
• 4 garlic cloves, rough chopped
• 10 sage leaves, stacked and thinly sliced into ribbons
• 2 tablespoons cooking sherry (or substitute white wine or 1 tablespoon sherry/balsamic vinegar)
• Salt and freshly ground black pepper, to taste
• 2–3 teaspoons white or black truffle oil

For the Cheese

• 8–12 ounces triple cream brie (or vegan alternative) cut into small pats (about ½ oz or 1 tablespoon each)

Optional Garnish

• Reduced balsamic syrup or white truffle balsamic glaze, for drizzling

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This temperature is ideal for toasting the baguette slices evenly to a golden, crisp finish.
2. Prepare the Baguette: Slice the baguette into 16-20 pieces approximately ½ inch thick each. Brush both sides of each slice lightly with olive oil and sprinkle a pinch of salt to enhance the flavor before baking.
3. Toast the Baguette: Place the prepared bread slices on a baking sheet and bake them for about 15-20 minutes until they turn crisp and golden brown. This creates a sturdy base that won’t get soggy underneath the toppings.
4. Sauté the Mushrooms: Heat 3 tablespoons of olive oil or butter in a large skillet over medium heat. Add the sliced mushrooms and season generously with salt and pepper. Cook for 10-15 minutes until the mushrooms release their liquid and it evaporates. Then add the diced shallot, chopped garlic, and sliced sage ribbons. Continue cooking for another 3-4 minutes until everything is golden and fragrant.
5. Deglaze and Season: Add 2 tablespoons of cooking sherry, white wine, or vinegar to the skillet, swirling it around to deglaze the pan. Let the alcohol cook off fully. If the mixture seems dry, drizzle a bit more olive oil. Taste and adjust salt and pepper as needed since the bread and cheese mellow flavors.
6. Add Truffle Oil: Remove the skillet from the heat and drizzle 2-3 teaspoons of truffle oil evenly over the mushrooms; gently mix to coat and infuse the aroma.
7. Assemble the Bruschetta: Once the baguette slices are toasted, place a small pat (about ½ ounce or 1 tablespoon) of triple cream brie on each slice, making sure to include a sliver of rind for flavor. Top each piece with a few slices of the sautéed mushroom mixture, ensuring a couple of sage ribbons on each.
8. Serve: Arrange the bruschetta on a platter or cheese board and serve immediately. They can be kept at room temperature for up to two hours or wrapped in foil for transport to a party.
9. Optional Finishing Touch: For an extra layer of richness and tang, drizzle a little reduced balsamic syrup or white truffle balsamic glaze on top right before serving.

Notes

• For a vegan version, substitute the triple cream brie with a plant-based creamy cheese alternative and use olive oil instead of butter.
• Including the rind of the brie adds flavor and texture—it’s edible and highly recommended.
• Cooking sherry can be replaced with dry white wine or balsamic vinegar if preferred.
• Adjust seasoning carefully; the bread and cheese soften the intensity of the mushrooms.
• Use fresh mushrooms for the best texture and flavor; wild mushrooms add an extra earthy depth.
• Truffle oil is potent—use sparingly to avoid overpowering the dish.
• Serve immediately for best texture, but you can hold at room temperature for up to two hours without loss of quality.

Keywords: mushroom bruschetta, brie cheese appetizer, truffle oil appetizer, easy party appetizers, savory bruschetta, mushroom and brie toast