Portabella Mushroom and Dried Tomato Bruschetta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/2 cup dried tomatoe |
1 cup water |
2 teaspoons balsamic vinegar |
4 portabella mushroom caps |
3 tablespoons olive oil |
4 slices crusty italian bread |
Directions:
1. In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes.
2. In a blender puree tomatoes, cooking liquid and vinegar until smooth and season with salt and pepper.
3. Cut mushrooms into 1/4 thick slices and mince garlic.
4. In a large skillet heat 2 Tbs. oil over moderate heat until hot but no smoking and cook mushrooms and garlic with salt and pepper, to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes.
5. Remove skillet from heat and toss mushrooms with remaining Tbs. oil. Keep mushrooms warm, covered.
6. Toast bread and spread with tomato puree. Top with mushrooms.
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