Simple Mushroom Bruschetta
Last week I came down with some sort of terrible virus and totally lost my appetite. I couldn’t even watch commercials for food, and the thought of eating anything was even worse. It was a special sort of hell for me.
But I’m so glad to say that I’m feeling MUCH better, and am actually able to eat again! Of course I can’t eat much, and there are still times when the thought of food isn’t at all appealing to me, but I’m getting there.
Since I’m having a moment where I can actually stand to talk about food, I thought I’d try to get a post in before the feeling passes. And since this mushroom bruschetta was so easy to make and would be great for a holiday party, I thought it would be just the thing to feature today.
I made this a couple weeks ago and didn’t write down the recipe, but I’ll try to remember it as best as I can. I didn’t think I’d be waiting this long to do the post, so bear with me and if you do make this, just taste as you go!
1 tablespoon non-dairy margarine (or 1 tablespoon olive oil)
3 cloves garlic, minced
1 pound cremini mushrooms, sliced
1/4 cup Madeira wine
salt to taste
1-2 tablespoons fresh parsley, chopped
Heat the margarine or oil in a large, heavy-bottomed saute pan over medium-high heat. Once it’s hot, add the garlic and saute until golden.
Add the mushrooms and a pinch of salt, stir to coat with the oil and garlic, and then let them sit for a couple minutes before you stir again. Continue to cook them this way, lowering the heat a bit if you need to, so that they get nice and caramelized. Once they’ve released most of their moisture, add the wine and bring the mixture to a boil (if it doesn’t boil immediately.) Cook until the wine is almost totally reduced and the mushrooms are very caramelized, stirring occasionally. Add salt to taste, and sprinkle with the chopped parsley before serving.
Notes: As the mushrooms cook, you might find you need to add a touch more oil or margarine. I served these with slices of baguette, but you could serve them with crackers, over polenta or even with pasta. There was some roasted garlic and olive oil at the party where I served these, and I mixed some in with the left-over mushrooms – it. was. awesome. !