Ingredients
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1/2
-
1
-
2
-
4
-
3
-
4
-
-
-
-
-
-
-
-
-
Directions
Portabella Mushroom and Dried Tomato Bruschetta, Courtesy of Gourmet Magazine found on Food Network , The directions mention garlic, but not in the ingredients or where to add it I added it to the sauce I also used pureed tomatoes and didn’t use the 2nd bit of olive oil and that worked just fine The vinegar in this gives it a nice little bite I whipped this up in 15 minutes flat for a quick lunch today Yum!
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Steps
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1
Done
|
In a Small Saucepan Simmer Tomatoes in Water, Uncovered, Until Tender, About 10 Minutes. |
|
2
Done
|
in a Blender Puree Tomatoes, Cooking Liquid and Vinegar Until Smooth and Season With Salt and Pepper. |
|
3
Done
|
Cut Mushrooms Into 1/4" Thick Slices and Mince Garlic. |
|
4
Done
|
in a Large Skillet Heat 2 Tbs. Oil Over Moderate Heat Until Hot but No Smoking and Cook Mushrooms and Garlic With Salt and Pepper, to Taste, Stirring, Until Liquid Mushrooms Give Off Is Evaporated, About 5 Minutes. |
|
5
Done
|
Remove Skillet from Heat and Toss Mushrooms With Remaining Tbs. Oil. Keep Mushrooms Warm, Covered. |
|
6
Done
|
Toast Bread and Spread With Tomato Puree. Top With Mushrooms. |
