Jul 14 2026
Restaurants›J.T. Prime Kitchen Scottsdale›Wild Mushroom Bruschetta Recipe

Wild Mushroom Bruschetta Recipe

Inspired by J.T. Prime Kitchen Scottsdale
Time35m
Serves6

shitake / crimini / oyster mushrooms, house pesto parmesan lemon cream

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Mushrooms & Topping

House Pesto Parmesan Lemon Cream

Bread & Finish

Method

Mushrooms & Topping

  1. 1

    Prepare mushrooms

    Wipe mushrooms clean with a damp towel. Trim shiitake stems and slice caps; slice crimini and tear oyster into bite-sized pieces so all are similar in size (about 3 cups total).

  2. 2

    Cook aromatics

    In a large skillet over medium-high heat, add 2 tablespoons olive oil and 1 tablespoon butter. When the butter foams, add the minced shallot and cook 1–2 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant, stirring constantly so it doesn't burn.

  3. 3

    Sauté mushrooms

    Add the prepared mushrooms to the pan in a single layer if possible. Let them sit undisturbed 2–3 minutes to brown, then stir and continue cooking 4–6 minutes until golden and most moisture has evaporated. Stir in thyme.

  4. 4

    Deglaze and season

    Pour in 2 tablespoons white wine or dry vermouth to deglaze the pan, scraping any brown bits from the bottom. Cook 1–2 minutes until the liquid has mostly evaporated. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Remove from heat and keep warm.

House Pesto Parmesan Lemon Cream

  1. 5

    Make pesto

    In a food processor or blender, combine 1 cup basil leaves, 1/4 cup parsley (if using), 2 tablespoons pine nuts, 1 smashed garlic clove, and 1/2 cup grated Parmesan. Pulse while streaming in 3 tablespoons olive oil until a coarse paste forms. Scrape down sides and, if needed, add the remaining 1 tablespoon oil to reach a spreadable consistency. Season lightly with a pinch of salt and pepper.

  2. 6

    Make lemon cream

    In a small saucepan or microwave-safe bowl, warm 1/2 cup heavy cream until just warm (do not boil). Whisk 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into the cream. Stir in 2–3 tablespoons of the pesto to taste, creating a smooth lemon pesto-parmesan cream. Adjust seasoning.

Bread & Finish

  1. 7

    Toast bread

    Preheat oven to 425°F (220°C) or set broiler to high. Arrange 12 slices of bread on a baking sheet. Brush each slice lightly with 2 tablespoons olive oil total (about 1/2 tsp per slice). Toast in the oven 5–7 minutes until golden and crisp, flipping once for even color, or place under broiler 1–2 minutes per side—watch closely to avoid burning.

  2. 8

    Garlic rub

    While still warm, rub the top of each toast lightly with the cut side of 1 garlic clove for a subtle garlic note.

  3. 9

    Assemble bruschetta

    Spread about 1 teaspoon of the pesto-parmesan lemon cream on each toast. Spoon 2–3 tablespoons of the warm sautéed mushrooms over the cream, distributing mushrooms evenly among slices. Drizzle any remaining lemon cream over the mushrooms if desired.

  4. 10

    Finish & serve

    Top each bruschetta with a light sprinkle of the 1/4 cup shaved Parmesan and garnish with microgreens or chopped chives. Serve immediately while toast is crisp and mushrooms are warm.

More from J.T. Prime Kitchen Scottsdale