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Wild Mushroom & Wilted Spinach Bruschetta


  • 2 tbsp. O&CO. everyday olive oil
  • 1-1/2 cups mixed chopped wild mushroom caps, such as shiitake, oyster and porcini
  • 1 cup chopped onion
  • 1/4 cup O&CO. balsamic vinegar
  • 1, 6 ounce package baby spinach, rough chopped
  • 1/2 tsp. O&CO. spice mix
  • 1/2 tsp. sea salt
  • 1/4 tsp. fresh cracked black pepper
  • 24, 1/3 inch french bread baguette slices
  • 3 oz. mild smooth goat cheese, room temperature
  • 1/3 cup chopped toasted pecans


  1. In a large non-stick skillet heat 2 teaspoons olive oil over medium heat. 
  2. Add mushrooms and onion, sauté until mushrooms are soft about 8 minutes. 
  3. Add vinegar and stir occasionally until vinegar becomes syrupy about 5 minutes more. 
  4. Stir in spinach, spice mix, salt and pepper, stir until spinach wilts.  
  5. Meanwhile brush both sides of bread slices with remaining olive oil then place on large baking sheet.  
  6. Lightly toast each side under broiler.
  7. To serve spread goat cheese onto one side of each bread slice, divide spinach mixture on next and last garnish with pecans. *Makes 24