MUSHROOM AND FRESH TOMATO BRUSCHETTA

By DeliciouslyDished

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Ingredients

• 1 Pint Grape Tomatoes
• 1 lb Cremini Mushrooms (Baby Portabellas) sliced
• 6 Cloves Garlic minced
• 1 Shallot sliced
• 1/3 Cup Fresh Basil Chiffonade
• 1 Tbs Fresh Thyme
• 1/4 Cup White Wine
• 1/4 Tspn Red Pepper Flakes
• 1 Tbs Balsamic Vinegar
• 1/4 Cup Olive Oil Divided
• Salt and Pepper
• Toasted Baguette or Ciabatta slices for Serving

Details

Servings 4
Adapted from kneadforfood.com

Preparation

Step 1

Bruschetta, a classic Italian antipasto that usually gets associated with tomatoes.  But to associate it with tomatoes only is a shame, especially when bruschetta is really grilled bread that is topped with olive oil and garlic. Tomatoes are wonderful on bruschetta, but never limit your creativity to that alone.  Mix some sautéed mushrooms that have been reduced in wine to your tomatoes and you have an amazing new warm bruschetta that is perfect for winter.  This is a bit messy to eat, but I guarantee you’ll never hear one complaint about it.

Heat 2 tablespoons of olive oil on medium heat and add the red pepper flakes and shallots.  Cook for about 2 minutes and add the garlic.  Cook for another minute and then add the mushrooms and season with salt and pepper.  Toss them well with the shallots and garlic and continue cooking until the mushrooms release their water.  A brown liquid will pool in the pan.  Cook until this is completely reabsorbed.

When the liquid is gone make some room in the pan and add the wine.  If there are caramelized brown patches in the pan, pour the wine directly on them to deglaze.  Cook until the wine is absorbed, turn off the heat and toss in the thyme.

Add the mushrooms to a bowl and add the tomatoes, basil, vinegar, olive oil and taste for seasoning.

Wow beautiful bruschetta! I love the addition of mushrooms!