>> Monday, April 19, 2010
First I wanna say "welcome!" to the batch of new followers. I seriously appreciate you all so much. As you can see, I've been updating the site a bit to make it a little more user-friendly. Hope you like it!
Level of Difficulty: As usual :)
Pots/Pans Used: one
2 cloves garlic, minced
1 pkg baby bella mushrooms (or your favorite vairety), sliced
2-3 TBL Earth Balance
1/2 onion, chopped
crusty bread slices of your choice
So this recipe arrived onto my menu when I got home from the grocery store and realized I had bought everything to make bruschetta but forgot the tomato. So.... I improvised. Now, tomato bruschetta is delicious, but this one is just as good if not better. It's definitely hardier and any mushroom lover will be able to appreciate it. Please, tell me how it works out for you.
Slice your bread and put it in the oven at 350 for about 10-15 minutes so that it can get nice and crisp. Heat some olive oil in a saute pan over medium heat. First toss in the onion and garlic. Let the onion get translucent and then add the mushrooms. Once the mushrooms are nicely seared, add the Earth Balance. Let it melt and coat the mushrooms and onions. Then, add as much dried or fresh basil as you want (I used dried because I didn't have fresh. However, fresh would be ideal for this recipe). Spoon the mushroom mixture on top of the slices of bread. Drizzle some balsamic vinaigrette on top. That's it!