Friday, October 11, 2013

Recipe ~ Bruschetta with Sautéed Mushrooms

Bruschetta With Sautéed Mushrooms ~ A Recipe From For The Love Of Italy
In order to get into the Italian state of mind, one has to eat like an Italian!

Be the life of the party when you serve the life of the party ... this bruschetta and mushroom recipe celebrates the delicious simplicity that is the tasty best of Italy. 


12 - 16 Slices  
|  Italian Bread (I prefer ciabatta, ¼" thick)
3-4 Tablespoons + A Splash  | Extra Virgin Olive Oil
3 Cloves  
|  Garlic, Chopped
1 Pound  
|  Your Favorite Mushrooms, Chopped (Portobello, Crimini, Shittake)
To Taste  |  Fresh Cracked Black Pepper
To Taste  |  Gray Sea Salt
Handful  |  Fresh Italian Flat Leaf Parsley, Chopped
1-2 Tablespoons  |  Fresh Thyme, Chopped

What To Do: 

0. Set your oven to broil. Or set your wood-burning fireplace to medium-high heat.  :)

1. Place slices of your favorite bread on a foil-lined pan or cookie sheet and toast them in the oven for a few minutes (don't overcook, per favore). Remove and set the toasted bread aside.

2. In a large pan over medium-high heat 3-4 tablespoons of the the olive oil. Add the garlic and sauté for a few minutes.

3. Add the mushrooms, salt and pepper and an additional splash of olive oil. Reduce the heat to medium and simmer for 10-12 minutes, stirring frequently. Taste your mushroom mixture and add more salt and pepper, if you like.

4. Add the parsley and thyme and cook for up to 5 minutes.

5. Place a few spoonfuls of the mushroom mixture on top of each toasted bread slice. Serve "as is" or return the bruschetta to the oven for 1-2 minutes to warm.

Serve and take a bow!

Foodie Tips ~

  You can use a single mushroom variety or mix varieties together to create your own unique blend.

  Want A Double "Standing O"?: Add some finely grated parmigiano reggiano cheese on top of your bruschetta before returning to the oven for an extra-tasty texture. 

Mangia! : Mangia!

More of our favorite recipes here

for the love of : italy

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