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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This wild mushroom bruschetta calls for topping slices of toasted country bread with cooked, chopped wild mushrooms and shavings of Parmigiano-Reggiano cheese. Ingredients:
3 garlic cloves, divided |
6 1/2 cups coarsely chopped cremini mushrooms (about 1/2 pound) |
3 cups coarsely chopped oyster mushroom caps (about 4 ounces) |
2 1/2 cups coarsely chopped chanterelle mushrooms (about 4 ounces) |
2 tablespoons finely chopped flat-leaf parsley |
1 teaspoon extravirgin olive oil |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
12 (1/2-ounce) slices country bread |
cooking spray |
1/2 cup (2 ounces) shaved parmigiano-reggiano cheese |
Directions:
1. Mince 2 garlic cloves. Cut remaining clove in half; set aside.
2. Place the mushrooms in a food processor; pulse 10 times or until finely chopped. Place minced garlic, parsley, and oil in a large nonstick skillet; cook 30 seconds over medium-high heat. Add mushrooms; cook 6 minutes or until liquid evaporates and mushrooms are tender, stirring constantly. Remove from heat; stir in salt and pepper. Cool slightly.
3. Lightly coat both sides of bread with cooking spray. Heat a grill pan over medium-high heat; add half of bread. Cook 1 minute on each side or until toasted. Rub 1 side of each bread slice with cut sides of garlic clove halves. Repeat procedure with remaining bread and garlic. Spoon about 2 tablespoons mushroom mixture over each bread slice, and top with about 2 teaspoons cheese.
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