Wild Mushroom Bruschetta 2WW

Ingredients

Uncooked shallot(s)

2 medium, minced

Garlic clove(s)

2 clove(s), medium, minced

Dried shiitake mushroom(s)

4 oz, trimmed and thinly sliced

Uncooked oyster mushroom(s)

4 oz, or porcini, trimmed and thinly sliced

Chopped walnuts

1 Tbsp, toasted

Table salt

⅛ tsp, or to taste

Black pepper

⅛ pinch, or to taste

French baguette bread

6 oz, ten 1/4-inch-thick slices, toasted

Garlic clove(s)

1 clove(s), medium, halved

Raw sage

⅛ oz, (2 Tbsp), leaves, thinly sliced

Directions

Coat a nonstick skillet with cooking spray and heat over medium-low heat. Add shallots and minced garlic; cook 2 minutes, stirring occasionally. Increase heat to medium-high and add mushrooms; cook until wilted and still a little moist, about 3 to 4 minutes. Off heat, stir in walnuts, salt and pepper.
Rub each baguette slice with the halved garlic and then top with 2 tablespoons of mushrooms; sprinkle with sage. Serve immediately. Yields 1 per serving.

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