Tuesday, 26 November 2013

GARLIC MUSHROOM TOPPED BRUSCHETTAS

Even though you may be the busiest person in this world but you still deserve to eat a tasty and a healthy meal. All you need is a good recipe and the right ingredients to be present in your kitchen. Today’s recipe is the Italian Bruschetta (also pronounced as “Brusketta”) with Garlic, Mushroom and ripe and lush Tomatoes. The beauty of this dish lies in it's simplicity. We all like simple and hassle free recipes that can be made in minutes and yet taste great, right??

My Garlic Mushroom Bruschettas were made for a weekend breakfast. However you can enjoy them as a snack, starter or even as a cocktail food. Best served with some antipasto such as marinated olives, cheese, salami whatever you fancy. If you do not have Bruschetta bread you can still enjoy these “tomatoey” “garlicky” and “mushroomy” salsa on just normal bread (toasted with some garlic olive oil or margarine). Will cover that after the main recipe.
So, over to my Bruschettas. To be honest, I did not follow any particular recipe in this case. I just happened to read through the serving suggestions at the back of the pack, where it said “best served with pan fried garlic, tomatoes and basil”.  And, there you go!!
To make Garlic, Mushroom, Bruschettas you will need:
4 Bruschetta Bread Slices
2 tablespoon Margarine or as required
For the toppings or Salsa you will need:
1 clove of Garlic, crushed and finely chopped
1 tbsp Olive Oil
5-6 Button Mushrooms thinly sliced (or Swiss Brown Mushrooms for more flavour and texture)
1-2 Spring Onions (use only the white portion) finely chopped
2 Ripe Tomatoes chopped roughly
Lemon Juice (a wedge or two to squeeze).
Herbs of your choice. I used Coriander. Fresh Basil is best to be used in this kinda dish.
Sour Cream for garnish (optional)
Freshly ground black pepper for seasoning.

Step 1
Heat Oil in a non-stick pan and add the garlic.
Step 2
Once the garlic starts to cook (do not brown your garlic), add the chopped onions
Step 3
Add sliced mushrooms. Let the mushrooms soften and change colour.
Step 4
Add the chopped Tomatoes. Gently mix and toss. Season with salt and freshly ground black pepper. Squeeze in some lemon juice.
Step 5
Turn off heat after 2-3 minutes.
Step 6
Toast your bread until crisp. Apply a generous amount of margarine. And layer the salsa on top. Garnish with some sour cream and freshly ground black pepper. Choice of herb.

If you are using normal bread, take 1-2 tablespoon of olive oil or margarine; add some crushed garlic and seasoning of salt and pepper. You may add some chopped herbs if you like. Lightly brush your bread slices with this garlic olive oil or margarine and toast the slices on a very hot pan until golden brown. Layer with the toppings. Garnish with sour cream, herbs and season to taste. Serve immediately.
Try this salsa topping on a crispy garlic bread for a twist!!
 It is getting a bit warm here in Adelaide. So some chilled orange juice to quench our thirsts  along with these sensational garlic mushroom bruschettas. What better way to a healthy start of a weekend! The salsa with mushroom, tomatoes and sour cream will just melt in your mouth. Try them, they are just darn good!
 

Enjoy….
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With Care

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