That Wonderful Mushroom and Parmigiano Bruschetta Recipe

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This was the appetizer that Auntie Ellen met us at the door with. After a day of traveling and eating fast food, this tasted unbelievably and and was EXACTLY what we all suddenly felt hungry for.

Several hours ahead of serving, stir together:

1/2 c. chopped Roma tomatoes
2 T. Balsamic vinegar
1 T. capers with juice
1/2 t. sugar
1/2 t. crushed red pepper
1/8 t. salt
10 thinly-sliced fresh basil leaves
1/3 c. sundried tomatoes, chopped coarsely
1 T. butter
1/3 c. sliced crimini mushrooms
1/3 c. sliced shiitake mushrooms
1/3 c. sliced portobello mushrooms (may use all of the same mushroom if you desire)
1/4 c. chopped green onions
3 cloves minced garlic

Mix first 8 ingredients in a bowl and set aside. Melt butter in small skillet and saute’ mushrooms, onions, and garlic for about 5 minutes. Stir into bowl of other ingredients.

Slice crusty bread into 1/2 inch thick slices and toast right before serving. (Ellen served us a combination of sourdough bread slices and Parmesan cheese bread slices. Both were excellent choices.)

To serve: Spoon mixture onto toasted bread slices and top with shaved Parmesan or Romano cheese.

Auntie Ellen’s hot tip: ALWAYS triple this recipe and then stir the leftovers into pasta the next day along with the meat leftovers from dinner. Voila’! Another delcious dinner.

BK

Note from LB the Italian-o-phile:  this is pronounced broo-SKET-tuh.  You will hear some people insistently saying broo-SHET-tuh, and this is wrong.  When you see that H between a C and an E, it is telling you that the C is a hard C.  Say it with me:  broo-SKET-tuh!

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