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grilling Italian
 Wild Mushroom Bruschetta

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Bruschetta (bruschetta is Italian for a little burnt thing) is a crusty slab of grilled or toasted country bread, piled high with robustly flavored toppings. The toasts provide a terrific base for exploring the flavors and textures of new mushroom varieties. Sauté just an ounce or two of a kind you may not know yet—such as the mild yet enticing yellow oyster. Spoon it onto the toast and let the mushroom juices soak in.

Yield: Makes 12 bruschetta, serves 8 to 12 as an appetizer

Ingredients

The bruschetta:

  • 12 slices rustic, crusty white, sourdough, or whole wheat bread, with crust, each ½ inch thick and about 6 × 4 inches across
  • 6 tablespoons extra virgin olive oil
  • Kosher or sea salt
  • Freshly ground black pepper
  • Topping of your choice (recipes follow)

Warm duxelles and potato topping:

  • 3 small new potatoes
  • 1 recipe Basic Duxelles 
  • 1½ teaspoons extra virgin olive oil, if needed
  • 3 teaspoons chopped chives

Grilled portobello topping:

  • 3 tablespoons chopped, mixed fresh herbs, such flat-leaf parsley, chives, or chervil

Directions

 

For the Bruschetta

1. Preheat a charcoal or gas grill to hot.

2. Brush both sides of the bread with olive oil and sprinkle with salt and pepper. Grill them on the cooler part of the grill until golden brown in the center and slightly burnt around the edges. They may not color evenly, but that is fine.

3. Place the bruschetta on serving plates. Divide the topping evenly among them.

For the Warm Duxelles and Potato Topping:

Boil the potatoes in water to cover until tender but not mushy, about 20 minutes. Peel and finely dice while still warm. Place in a small bowl and gently toss with the duxelles, olive oil (if needed to moisten), and the chives. Spoon onto the bruschetta and serve.

For the Grilled Portobello Topping:

Cut the portobello caps into ¼-inch dice. Mix with the herbs, spoon onto the bruschetta, and serve.

Notes

Others Bruschetta Ideas

1. White Bean Puree (without the truffle) with roasted cremini (steps 1 and 2) and white truffle oil.

2. Serrano ham, sliced Sicilian olives, and sautéed mousserons

3. Curried mayonnaise, diced lamb, oyster mushrooms, and cilantro

4. Raw button mushrooms and Roasted Shiitake Ketchup


© 2000 Amy Farges

Note from Cookstr's Editors

Nutritional information is based on 12 servings using the grilled portobello topping. Nutritional information includes 1/2 teaspoon of added salt, but does not include Roasted or Grilled Portobello Caps. For nutritional information on Roasted or Grilled Portobello Caps, please follow the link above.

 

Nutritional Information

Nutrients per serving (% daily value)

337kcal (17%)
44mg (4%)
1mg (2%)
4mcg RAE (0%)
128mg
27mg
11g
2g
2g
54g
0mg (0%)
722mg (30%)
1g (7%)
9g (13%)
4mg (20%)
 

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