Morel Bruschetta


We love this! It’s very simple to make and very tasty! Serve bruschettas with soup or salad, and you’ve got a delicious and satisfying meal.



  • Morel mushrooms—cleaned and sliced or chopped
  • Butter or olive oil (or a 50-50 mix of both)
  • Fresh garlic , minced
  • Tomatoes, chopped
  • Fresh spinach or kale, chopped
  • Thyme (fresh or dried)
  • Salt and pepper
  • White wine
  • Goat cheese, feta, or shredded Parmesan.
  • Fresh chopped parsley
  • Buttered toast or garlic bread


Add sliced or chopped mushrooms into a large pre-heated skillet on medium-high heat. Sear quickly and stir a few times. Add enough butter or oil to sauté and prevent mushrooms from sticking, and reduce heat to medium. Cook mushrooms for about 5 minutes, stirring occasionally, and then add desired amount of garlic. Continue sautéing 1 to 2 minutes, and add tomatoes. Add enough spinach or kale to cover the pan, a sprinkle of thyme, a dash of salt and pepper and a splash of wine. Simmer on medium-low heat for 5 minutes, stirring occasionally. Serve warm over buttered toast, garlic bread, or grilled meats or fish. Top with cheese and parsley. We recommend the goat cheese.