Brandied Mushroom Bruschetta: Fun-Guy Mushrooms

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Mushrooms have a lot to recommend them. Long recognized as powerhouses in both the nutrition and taste departments, they can also be a lot of fun. Especially when you spike them with brandy and light them on fire. These creamy, brandied mushrooms make the best mushroom bruschetta. But peep below to see how else to use them.

Brandied Mushroom Bruschetta | Umami Girl 780-2


These savory, creamy brandied mushrooms also make a fabulous sauce for pasta, rice, or chicken.

What else to do with these fun-guy mushrooms


They’ll top polenta, rice, pasta, potatoes or crostini.


They’ll make a rich sauce for chicken or steak.


They’ll fill an omelet or a small tart shell.


They’ll even stand up as a side-dish on their own.

Brandied Mushroom Bruschetta | Umami Girl 780-2

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Brandied Mushroom Bruschetta

This super-savory mushroom mixture makes a terrific appetizer spooned over toasted baguette slices. It's equally delicious as a sauce for pasta or chicken.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serves 8


  • 1 baguette
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large shallot, minced
  • 1 large garlic clove, minced
  • 1/2 pound shiitake mushrooms, stems removed, caps sliced
  • 1/2 pound crimini mushrooms, sliced
  • 1/3 cup brandy
  • 1/3 cup heavy cream
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • Salt and pepper


  1. Preheat oven to 400°F with a rack in the center.
  2. Slice baguette on the bias into 1/4-inch thick slices and brush with the olive oil. Place onto a baking sheet. Bake until lightly toasted, about 5 minutes.
  3. Meanwhile, melt the butter over medium heat in a wide frying pan. Add the shallot and garlic and cook, stirring once in a while, until beginning to soften, about 1 minute. Add the mushrooms along with a couple of good pinches of salt and some freshly ground black pepper, and stir to coat with butter. Cook, stirring occasionally, 5 to 8 minutes more, until the mushrooms have given off their liquid, browned slightly, and reduced to about half their original volume.
  4. Remove the pan from the heat and pour in the brandy from a measuring cup. (Don't pour directly from the bottle despite what you may have seen in the movies.) Very carefully light a long match and touch the surface of the mushroom mixture to ignite the brandy. Or, if you're cooking with gas, you can tip the pan away from you into the burner's flame until the brandy ignites. I find this method maybe a little too entertaining. Stand back until the flame dies out.
  5. Return the pan to medium heat. Add the cream and stir to combine. Simmer until the cream has thickened slightly, a minute or two. Turn off the heat and stir in the Parmesan cheese and parsley. Taste for seasoning and add additional salt and pepper if desired.
  6. Spoon mushrooms onto toasted baguette slices and serve.

Nutrition Information

Amount Per Serving:

Calories:: 221 Total Fat:: 11.2g Carbohydrates:: 24g Fiber:: 2.1g Protein:: 6.4g

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