Double Mushroom Brushetta
Mushrooms for me is the middle ground between meat and vegetable, its not meat but its meaty enough so when it is used in a dish I dont even mind if there are no meat at all, I love my meat I guess you know it by now based on my posts but mushrooms is just on a different level. I love these morsels and if ever I become a vegetarian this will be the big reason for it. These earthy fungi gives a lot of life to any boring dishes like soups, vegetables and even meat dishes.
Today we will be using it as a topping for a bruschetta where mushrooms is simply cooked in olive oil and butter.
Double Mushtoom Brushetta
- 250 g white button, thinly sliced
- 3 pcs Portobello mushrooms
- 2 tbsp [url href=”http://amzn.to/2bb0QqE” target=”_blank”]extra virgin olive oil[/url]
- 3 tbsp flat leaf parsley, chopped
- 2 tbsp white wine
- 3 tbsp butter
- [url href=”http://www.bakersjournal.com/profiles/the-perfect-baguette-4932″ target=”_blank”]sliced baguette[/url]
- In a pan heat extra virgin olive oil and cook white button and portobello mushrooms, gradually add white wine to rehydrate.
- Add butter and flat leaf parsley then continue to cook unitl mushrooms are tender.
- Top in toasted sliced baguette