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This bruschetta is made with chanterelle, porcini, and oyster mushrooms for a mix that's a blend of textures and flavors.

Source: Martha Stewart Living, September 2002
Servings Yield

Ingredients

Directions

Cook's Notes

When using different types of mushrooms, it is best to cook each one separately, as their cooking times may vary. We used three varieties in this recipe, each portion weighing a third of a pound. If you are using only one or two types, increase the amount of the other ingredients for each batch accordingly. Be careful not to overcrowd the pan or the mushrooms will steam rather than saute to a golden brown.

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