Mushroom Bruschetta

Name: Mushroom Bruschetta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
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)

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Recipe by jennifer in new jer

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: 40mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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