Friday, April 10, 2015

Mushroom Crostini

Finally!! Summers are here!!

In the midst of winters, I crave summers and as soon as spring ends and summer starts, I can't wait for it to be cold again! Now its not possible that its just me who feels like this, is it?!

Apart from the weather-y woes, I haven't had the time to cook a lot lately. But when I did have the time, these, my darlings, HAD to be shared with you!

You've seen how the world dancing championships go.... perfectly rehearsed, choreographed to the T; so as the audience you can understand the flow, the rhythm, the beauty of it all. Practice makes perfect. And this Crostini, my dears is perfection indeed. Its like that dance you get to see. The harmony, the balance of flavours, the play of textures is divine. 

The bread lightly toasted with herbed butter, the meaty mushrooms sauteed in a butter and balsamic reduction, the bright, and creamy pesto topped off with fresh ripe tomatoes! Can't get enough of it really!



Bruschetta is a favourite summer treat! I've shared with you previously Bruschetta Platter, Bruschetta al pomodoro and gourmet Bruschetta. You know how obsessed I am with rustic Italian food!

Most days of the week, I eat it as my lunch. Its pretty light and filling at the same time. So easy to make and takes about 15 minutes to make which is a bonus! Here's the recipe then


Serves: 4

Time taken: 15-20 mins

Complexity: **


You'll need

1 + 1 tbsp herbed butter (plain butter + garlic, salt, oregano/ basil)
2 cups mushrooms
1/2 cup of balsamic vinegar
salt and black pepper
1 pinch of dried oregano, use fresh if its available
1 loaf of sourdough or baguette (I had a garlic bread loaf at home which I used)
Pesto (for my recipe of pesto, go here)
1 tomato, diced
Pinch of love
Drizzle of extra virgin olive oil (optional)

Method

First things first, cut your bread into 1"thick slices. Cut on the diagonal so you get maximum surface area. Heat a skillet on medium low flame. Add 1 tbsp butter on it



Let the butter melt fully




Place the sliced bread on the butter and let it toast for 5-7 mins on a medium low flame.



Meanwhile, start slicing your clean n dried mushrooms. You don't have to be too particular about it. Just don't slice them too thin or they won't be able to retain their shape when you cook them



The bread should be toasted by the time your mushrooms are sliced. Take the bread off the skillet. You just want the surface to become slightly crunchy and golden in colour. Bruscare- the word which gives the name to bruschetta means to slightly char.



In the same skillet, on low flame, add in the second tbsp of butter. If you're using plain butter, now is the time to add in the garlic. One clove of garlic finely minced would do the trick.



Allow the butter to melt




Add in the 1/2 cup of balsamic vinegar to it and increase the heat to high. Let the BV reduce for a minute or so. This is how it looks after reducing.



Throw in the sliced mushrooms in the skillet.



Add the salt and pepper



Follow it up with a little more oregano, just to bring out the flavour. You can even go with basil, thyme or rosemary. You pinch of love goes in now too.



Saute this on a medium flame for about 4-5 minutes. This is after 2 minutes. See the moisture from the mushrooms. That needs to almost dry out.



These look dry enough. Remove from the heat.



To build your crostini/ bruschetta, take that slightly charred bread. Spoon over generously that bright n fresh pesto. Pile on those delicious meaty mushrooms. Top it off with tomatoes.



Take a bite!



Look at the beautiful layers



How enticing this looks! And how easy it is! Funny how everything works out perfectly in my world.



Indulge!






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