1 loaf
Italian bread, sliced 1 / 2 inch on the diagonal
Extra Virgin Olive Oil
2 cups onion, thinly sliced
2 garlic cloves, minced
6 Portobello mushrooms, sliced 1 / 4 inch thick
Fine sea salt
Freshly ground pepper to taste
Crushed red pepper to taste (optional)
3 / 4 cup balsamic vinegar or a purchased Balsamic
Glaze
Equipment:
Pastry
brush
10 - 12 inch sauté pan
Grill pan (optional)
Bruschetta - Brush bread with olive oil and
grill or broil until golden. Can be done a day ahead
and placed in plastic bag.
Mushroom
topping - Heat a sauté pan and thinly film with
olive oil. Add onion, garlic and mushrooms. Cook
until soft and onions are translucent. Add salt and
pepper to taste and red pepper, if desired. Can also
be done a day ahead and reheated or brought to room
temperature before serving.
Balsamic Glaze - Heat balsamic vinegar in a
small saucepan and reduce until syrupy. This will
take approximately 20 minutes. Set aside.
Assembly
- Spread mushroom mixture on grilled bread. Drizzle
with reduced balsamic vinegar.
Can be
served as an appetizer, hors d'oeuvre or light
entrée with a mixed greed salad.
Cook's Tip: Prepare all components ahead but
keep separate and assemble at serving time.
ãBarbara
Seelig Brown
