Spicy and Creamy Wild Mushrooms with Anchovy Bruschetta

This Spicy and Creamy Wild Mushroom with Anchovy Bruschetta is a hearty appetizer that looks gourmet but couldn't be easier to make in under 30 minutes. The flavors are deep and rich and are sure to impress even the toughest critics at the dinner table. This recipe tends to pop onto my holiday table year after year, and they're always the first thing gone. The mushrooms pack a ton of flavor and nutrition, and when you add the anchovies, this gourmet appetizer steps it up to the next level. Add in the cream and it becomes an irresistible combination to pile onto toasted bread lightly rubbed with garlic.

Ingredients

4 cups wild mushroom mix
¾ cup chopped onion
2 tablespoons olive oil
3 cloves garlic, minced
2 anchovy fillets
2 dashes Worcestershire sauce
1 French baguette, cut into sections on a bias
3 tablespoons melted, unsalted butter
½ cup heavy cream (we used 1 tablespoon mascarpone cheese as an alternative!)
Parsley, chopped, for garnish

Directions

In a large Swiss Diamond skillet, sauté the mushrooms and onion in oil for 6–7 minutes, or until mushrooms are browned.
Toss in the anchovies and cook until fully broken down.
Stir in the cream, Worcestershire sauce, salt, and pepper. Bring to a boil. Reduce heat and simmer uncovered for 20–25 minutes or until thickened, stirring occasionally.
Meanwhile, cook the baguette slices in a large Swiss Diamond grill pan. Grill the bread until you have grill marks (about 2–5 minutes), flip, and cook the other side.
Combine melted butter and garlic and brush it onto the hot toast.
Stir the parsley into the mushroom mixture and heat through.
Spoon about 1 tablespoon of the mushroom mixture onto each toast. Serve immediately.