Tuesday, May 10, 2011

Truffled Mushroom Rosemary Bruschetta

I owe you all a rather large apology.  My posts as of late have not been a bit scarce over the past week or so.  I moved last week, and with all of the hectic-ness of that, I was sorely lacking kitchen time.  However, now I am settled into my fabulous new apartment, it is basically set up (aside from some wall hanging concerns) and I have christened my kitchen with it's first all day use.  I set out this past Sunday to make far too much food, and I accomplished my goal. 

Inspired by the lovely Mushroom Bruschetta from Bin 26 a few weeks ago, I decided to start my "meal" with my own take of this great appetite wetter.

1- 1 1/2 tsp butter
1 tblsp minced roasted garlic
1/4 cup roughly chopped onions
1 tblsp chopped fresh rosemary
3/4 cup sliced cremini mushrooms
3/4 cup sliced shitaki mushrooms
3/4 cup chopped portobello mushrooms
2 tblsp chopped fresh parsley, divided
1 loaf fresh French Bread
Fontina Cheese
Black Truffle Oil (optional)

In a large sautee pan, melt the butter over medium low heat, and then add the garlic, onions and rosemary.  Sautee until the onions are translucent, and the garlic and rosemary are fragrant.  Add the mushrooms, cook through.  Add half the parsley 1-2 minutes before the mushrooms are done.  Transfer the mixture to a food processor, add the remainder of the parsley, and, if you choose, a teaspoon or two of the black truffle oil.  The oil has a very strong flavor so remember that a little goes a long way!  Cover the processor and pulse to blend until the mushrooms look slight grainy, and the parsley is combined.  You don't want a complete paste with the mushrooms, be sure to keep a little texture to them.

Slice the French Bread into 1/4 to 1/2 inch slices, and place in a single layer on a lined cookie sheet.  Drizzle Olive Oil, or, as I did, spray a little "I Can't Believe It's Not Butter" spray, over one side of the bread, and place in a 400 degree oven until the tops are slightly browned.  Remove from the oven, flip the slices over, spread the mushroom mix onto to non browned side, top with fontina cheese and return to the oven until the cheese melts.  Remove the bruschetta from the oven, drizzle lightly with more truffle oil and serve!

I loved the flavor combination here.  The woodiness of the rosemary played well with the sweetness from the roasted garlic, and the beautiful earthiness of the mushrooms and truffle oil.  I tried this with the cheese, and without, also with the truffle oil and without- and I have to say- the oil absolutely added something more luxurious and I think added to the beauty of the mushrooms.  The cheese absolutely made it more decadent- but wasn't necessary.  I've been eating the mushroom mixture just out of its storage container as well so I think that there is a lot of room to play with this recipe.  I'm already foreseeing some lovely mushroom raviolis in my future...

5 comments:

Jen said...

Yum! This recipe includes all of my favorite ingredients!

In and Around Town said...

This Bruschetta is right up my alley - I hate tomatoes on the normal type, but LOVE mushrooms! The truffle oil added a great touch I am sure.

Jen said...

YUM - sounds like a delicious start to your meal.

Megan said...

Sounds wonderful with the truffle oil! Hope you're all settled from the move.

The Small Boston Kitchen said...

Love truffle oil. Love!

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