Portabella Mushroom And Dried Tomato Bruschetta
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes
2
In a blender purée tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper
3
Cut mushrooms into 1/4-inch-thick slices and mince garlic
4
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
5
Remove skillet from heat and toss mushrooms with remaining tablespoon oil
6
Keep mushrooms warm, covered
7
Toast bread and spread with tomato purée
8
Top purée with mushrooms
9
In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes
10
In a blender purée tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper
11
Cut mushrooms into 1/4-inch-thick slices and mince garlic
12
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
13
Remove skillet from heat and toss mushrooms with remaining tablespoon oil
14
Keep mushrooms warm, covered
15
Toast bread and spread with tomato purée
16
Top purée with mushrooms