Guest guest Posted January 9, 2009 Report Share Posted January 9, 2009 Hot Curry Mushroom Brushchetta 1 tbsp. olive oil 1 tsp. coarsely ground pepper 2 tsps. hot curry powder 1 1/2 lbs. button mushrooms, coarsely chopped 1 medium onion, peeled and finely chopped 4 cloves garlic, peeled 1-1/2 to 2 tsps. dried oregano, crushed 2 tbsps. balsamic vinegar 1/3 cup finely chopped parsley or cilantro salt and pepper, to taste, optional 1 loaf or 16 1/2 inch thick slices of Italian or French bread extra virgin olive oil, optional Heat oil, pepper and curry powder in deep skillet over MEDIUM-HIGH heat. Add mushrooms, onion, 2 cloves minced garlic and oregano. Mix well, cover and cook 2-3 minutes. Remove lid, lower heat and continue to cook, stirring often until mushroom mixture is somewhat dry in texture. Remove from heat and mix in vinegar and chopped parsley. Adjust seasonings. Cool to room temperature. Toast bread until golden. While toast is still warm, rub cut garlic on one side of each slice. If desired, drizzle with olive oil. Place warm bruschetta around mushroom topping and serve immediately.. Yields 8 servings. Quote Link to comment Share on other sites More sharing options...
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