An awesome recipe for mushroom lovers (I am). It’s becoming one of our family’s favorite dinner and snack. I and my husband tried mushroom bruschetta in ‘Leo and Lily’ restaurant, the second we tasted it we loved it. The very next week I started experimenting with my pantry stock and came up with the recipe below.
Easy and healthy take on dinner and snack. Mushrooms are always quick to cook, it goes good with onion and garlic. You can use this combo for pasta, chicken, burgers and sandwiches. Every time I make mushroom bruschetta I use different ingredients and spread.
Portabella mushroom – 500g / 18oz, thinly sliced
Onion – 100g/4z, finely chopped
Garlic cloves – 4, minced
Sour cream – 2 tablespoon (optional)
Balsamic vinegar – 250ml
Baguette – 5 slices (thin slices)
Cilantro – finely chopped
Sour wine – 50ml (optional)
Salt and pepper
Let’s get started,
Sauté mushroom in a skillet over medium flame, until brown. Add minced garlic and onion, sauté it with mushroom. Season it with salt and pepper. To top it off add the sour wine and let the alcohol evaporate. Remove from flame.
In a medium flame reduce balsamic vinegar to half of its quantity. While balsamic vinegar reduction happening, toast the baguette slices.
Spread a teaspoon of sour cream on the baguette slices, top it with mushrooms. Drizzle balsamic vinegar reduction and cilantro over the mushrooms.
Now you can taste it!!!