VCE: Mushroom And Spinach Bruschetta

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* Exported from MasterCook *

 

Mushroom And Spinach Bruschetta

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 133

Serving Size : 2 Preparation Time :0:00

Categories : Sandwiches Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/2 ounce dried porcini -- about 1/2 cup

8 ounces large white mushrooms

2 tablespoons olive oil

2 plump garlic cloves

(1 finely chopped and 1 halved)

1 pinch red pepper flakes

1 bunch spinach -- stems discarded

leaves coarsely chopped

1 tablespoon butter

Salt and freshly milled pepper

2 large country bread slices

1/2 cup grated Fontina or Gruyere -- (scant 1/2 cup)

 

Makes 2 bruschetta.

 

I wouldn't hesitate to serve these to company, they're so full of flavor

and so satisfying. Add a soup or a salad - both if you've time - and fruit

or a dessert.

 

Soak the porcini in 1/4 cup warm water and set them aside. Slice the fresh

mushrooms about 1/3 inch thick, making irregular angular cuts.

 

Heat the oil in a wide nonstick skillet. Add the fresh mushrooms and sauté

over high heat, stirring occasionally, until browned, 5 to 7

minutes. Meanwhile, lift the dried mushrooms from their soaking water,

coarsely chop them, and add them to the pan with the chopped garlic, pepper

flakes, and spinach. Sauté for 1 minute, then add the soaking water and

cook until the spinach is wilted and a little juice is left in the

pan. Stir in the butter and season well with salt and pepper.

 

Toast the bread, then rub with the halved garlic and cover them with the

cheese. Set them on two plates, spoon the vegetables and their juices on

top, and add a grinding of black pepper.

 

 

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