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Receta Seared mushroom bruschetta
by Peter Brown

Seared mushroom bruschetta

I adapted this from a recipes I found on the internet
This mushroom dish is really easy to prepare and it is perfect as a starter or even as a light lunch with salad.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Sudáfrica South african
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 250g Porcini or lge black or white (not button) mushrooms roughly chopped
  • 1 tablespoon brandy
  • 1-2 tablespoons butter (you can use olive oil but butter tastes best)
  • Freshly ground coarse black pepper
  • Coarse salt
  • 4 cloves of garlic, peeled, flattened and finely chopped
  • ½ cup fresh basil, chopped
  • 4 slices of Italian, Portuguese or sourdough bread
  • For the bread
  • Extra virgin olive oil
  • Finely chopped rosemary
  • Black pepper

Direcciones

  1. Prepare the bread first by brushing them lightly with olive oil and grilling them until golden brown.
  2. Turn the bread over and repeat.
  3. Remove from grill, sprinkle with chopped rosemary and black pepper and keep warm.
  4. In a hot saucepan, add the butter and mushrooms and brown quickly.
  5. Reduce heat (and add more butter if necessary) season with salt and pepper and sprinkle in the chopped garlic and the brandy and let it lightly simmer for one minute.
  6. On four plates, place a slice of toasted bread and spoon the mushrooms on the bread and garnish with basil.