While the season for wild mushrooms technically ends in late autumn, New Yorkers are in luck—Bulich Mushroom Farm organically cultivates mushrooms in temperature-controlled barns year-round, waking up at 3:15am every Saturday morning (eek!) to deliver white buttons, criminis, oysters, and shiitakes fresh to the Union Square Greenmarket from their home in the Catskills. Vegivores and locavores alike, rejoice! <br /> <br />While the wild mushroom's complex, rich earthiness can be beautifully showcased in many a dish, I invite you to share its palatable flavors with others in this Wild Mushroom Bruschetta holiday hors d'oeuvre. Piquant and savory in a sherry reduction seasoned with fresh parsley and thyme, the bruschetta boasts the heartiest of tastes, yielding quite the Epicurean experience—one, as seen by this recipe, that is best received with a clean, milky chèvre, crunchy crostini, and glass of full-bodied wine. <br />

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