Rustic Mushroom Bruschetta
Anyone who knows me knows that I am a huge lover of mushrooms and with the weather right on the fence of summer and fall this dish is a gorgeous combination of both.
Since we last met my family and I have been to Martha's Vineyard and back. I didn't take as many photos as I would of liked but I managed to get a few shots from out visit to the Farm Institute to "meet and greet" the animals. Ally had a blast. He loved "Hurcules" the calf, the goats, pigs and his favorite, the chickens. He was laughing and running along the fence as they clucked and pecked by him.
We spent most of our time at the beach which turned out to be a huge hit with big A. He was timid in the water at first but by the end of our trip he was splashing and kicking about. My pisces fish is holding true to his sign.
Rustic Mushroom Bruschetta
Serves: 2-4
1lb white button mushrooms, roughly chopped
1lb shiitake mushrooms, roughly chopped
1 sprig fresh rosemary, stem removed, finely chopped
1/4c olive oil + 1/2c olive oil
1 garlic clove, minced
1/2 sweet onion, finely chopped
1tsp sea salt
1tsp pepper
1 loaf sourdough bread, cut in to large pieces
Fresh goat cheese
Pinch of red pepper flakes (optional)
1. Add 1/4c olive oil into a large skillet pan over medium heat. Add the onions and garlic and saute until the onions are translucent.
2. Add the mushrooms & rosemary and continue to cook for another 5-8 miunutes while continuing to stir.
3. Add salt, pepper and (optional) red pepper flakes. Stir and continue to cook for another 2 minutes. Remove from heat and set aside.
4. In a large skillet heat 1/2c olive oil over medium heat.
5. Add 2 pieces of sourdough bread and cook one side until it is golden brown. Flip and repeat on the other side - about 3 minutes per side.
6. Remove bread and place on paper towel lined plate. Repeat for remaining bread as needed - 2 pieces per person.
7. Place the bread on a plate, top with mushrooms and fresh goat cheese.
