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Italian
Mushroom Bruschetta

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Comments: 0
 

Recipe

A quick winter appetizer

Yield: Makes 12 bruschetta
Prep time: 10 Mins<Br />
Cooking time: 20 Mins<Br />

Ingredients

  • 12 slices rustic bread
  • 3 tbsp olive oil
  • 3 tbsp butter
  • 1 lb (450g) cremini mushrooms, sliced
  • 4 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ cup dry Marsala
  • ½ cup heavy cream
  • Salt and freshly ground black pepper
  • 3 tbsp freshly grated Parmesan
  • 2 tbsp chopped parsley

Directions

1. Preheat the oven to 350°F (180°C). Brush the bread slices with the oil. Place on baking sheets and bake for 10 minutes, turning once, until crisp.

2. Melt the butter in a pan. Cook the mushrooms, stirring often, around 5 minutes, until wilted. Add the shallots and garlic and cook about 3 minutes more. Add the Marsala, and boil about 5 minutes until the wine is reduced to a glaze.

3. Add the cream, and boil for 3 minutes, until reduced. Season with salt and pepper and add the Parmesan and parsley. Spoon the mixture over the toasts to serve.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings and 3/4 teaspoon added salt.

217kcal (11%)
381mg (16%)
23g
1g
11g (17%)
0g
5g (25%)
4g
1g
22mg (7%)
2g
6g
16mg
256mg
75mcg RAE (2%)
2mg (3%)
47mg (5%)
1mg (8%)
 

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