Portabella Mushroom and Dried Tomato Bruschetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/4 cup dried tomatoes |
1 cup water |
1 teaspoon balsamic vinegar |
2 portabella mushroom caps (about 3/4 pound) |
2 garlic cloves |
3 tablespoons olive oil |
2 slices crusty italian bread |
Directions:
1. In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender purée tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.
2. Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered.
3. Toast bread and spread with tomato purée. Top purée with mushrooms.
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