Mushroom Bruschetta

This recipe comes from "Recipes from the Farm" brochure I picked up at Whole Foods Market. The recipe was given by Organic Mechanics Farm in Red Lion, Pennsylvania. I havent tried it looks different than most bruschettas and worth a try.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  loaf  Italian bread
• 2  ounces extra virgin olive oil
• 2  vidalia onions, sliced
• 1  garlic clove, minced
• 12  ounces  oyster mushrooms
• 2  ounces  roasted red peppers (premade or homemade)
• 2  ounces red wine
• 2  ounces tomato sauce
• 1⁄4 cup parmesan cheese, reggiano grated
•  fine sea salt
•  fresh cracked pepper
•  basil (optional) or  oregano (optional)

Directions

1. preheat oven to 350 degrees.
2. slice bread on bias into 1 inch slices.
3. brush with olive oil.
4. sprinkle with basil or oregeno if using.
5. bake for 7 minutes or until golden.
6. . in a large saute pan, saute onions in oil until caramelized; about 20 minute.
7. add garlic and saute until translucent.
8. add mushrooms and cook for 3-5 minutes.
9. finish with roasted red peppers, red wine, tomato sauce, salt and pepper to taste.
10. spoon mixture onto bread and garnish with parmesean cheese.