Mixed Mushroom Bruschetta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For Mushroom Sauté:
1 tbsp. extra virgin olive oil (EVOO)
2 cloves garlic, minced
1/4 c. finely diced shallot
2 c. coarsely chopped oyster caps
2 c. coarsely chopped portobello caps
2 c. coarsely chipped cremini mushrooms
1/2 tsp. seal salt
1/4 tsp. black pepper
2 tbsp. freshly squeezed lemon juice
1/4 c. Finely chopped fresh flat-lead parsley
1/4 c. Finely chopped fresh basil
For Optional Bread/Bruschetta
8 slices crusty bread
1 clove garlic
1/4 c. shaved parmesan
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Directions: |
Directions:Place olive oil, garlic and shallots in a large nonstick skillet and cook for two minutes over high heat.
Add mushrooms, salt and pepper and cook for 6 mins., stirring occasionally
Add lemon juice and fresh herbs and cook for another 2 to 4 mins. until liquid evaporates and mushrooms are tender.
Toast bread slices untill golden brown and rub one side with garlic clove.
Top with equal parts mushroom mixture and Parmesan. Serve hot or at room temperature. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:10 mins. |
Personal
Notes: |
Personal
Notes: This was one of the first appetizers I made for a dinner party and it was a big hit. Ever since then, I have made a condensed version of this by simply sautéing onions and once they are translucent, I add any mix of mushrooms I'm in the mood for. They cook in under ten minutes and you can cover them with one side slightly open for ventilation after they are done cooking. Mushrooms shrivel up so I'd recommend a pack per 2 ppl. Enjoy💋 Source: naturalhealth.com
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