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mushroom bruschetta Recipe

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This recipe for mushroom bruschetta, by , is from The Rees Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joy Rees


8 slices crusty Italian bread
1 garlic clove, peeled
1 container of sliced portobello mushrooms
1 clove garlic, minced
2 tablespoons olive oil
Salt and freshly ground black pepper
Tomato Relish, recipe to follow
Tomato Relish:
4 cups assorted baby tomatoes (red, yellow, and orange)
1/4 cup minced red onion
1/4 cup fresh basil, shredded
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and pepper

toast bread in 350 degree F oven until golden brown, about 10 minutes. Rub lightly with garlic clove while still warm.
In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat. Keep mushrooms warm, covered.
Top toasted bread with Sauteed mushrooms and tomato relish. Garnish with basil.

Tomato Relish:
Cut tomatoes in quarters, combine red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.
Recipe courtesy of Food Network




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