The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Wood-Grilled Mushroom Bruschetta


3 cups assorted mushrooms (Oyster, Shitake, Maitake)

Sea salt as needed

Freshly cracked black pepper

8 slices Multi Grain Bread, sliced at ¼”

2 ounces goat feta

2 cups winter greens, washed, 1” pieces (Mustard, Romaine, Mesculin)

Truffle Vinaigrette

2 tablespoons champagne vinegar

1 teaspoon minced shallot

1 teaspoon minced parsley

½ teaspoon sugar

Pinch of sea salt

2 tablespoons black truffle oil

2 ounces olive oil


  1. Fire up your wood, gas, or charcoal grill and proceed as you would to cook a couple steaks, chicken,
  2. Mix together first six ingredients. Slowly whisk in olive oil until it’s all incorporated and smooth.
  3. Clean your mushrooms of any dirt/debris and cut into 1” pieces. Toss them in with 1 tablespoon of your truffle vinaigrette, sea salt, and black pepper and then let rest for at least 20 minutes.
  4. Grill mushrooms on both sides over moderate heat until well browned and tender. Right before mushrooms are complete, brush each piece of bread with olive oil and salt and grill on both sides until golden brown.
  5. Toss greens in a little bit of olive oil and salt and grill until lightly wilted.
  6. Remove all components from the grill and prepare for assembly.
  7. Top each piece of bread with mushrooms, wilted greens, and crumbled goat feta. Arrange on a platter and drizzle truffle oil vinaigrette around the pieces. Serve and enjoy!
Print Recipe