Since having tasted Maialina‘s Funghi Pizza last week, I’ve been craving mushrooms. The goal today was to make a mushroom bruschetta for lunch that was crisp on the outside and moist on the inside.
- 1/2 c. unsalted butter
- 5-8 cloves of garlic, minced
- 1 vegetable bouillon cube
- 1/3 c. port
- 2 yellow onions, diced
- 8oz white mushrooms, sliced
- 5oz Aged Kerrygold Cheddar, grated (or other favorite aged Irish cheddar)
- 2 small loaves of sourdough bread, sliced lengthwise (this recipe makes enough to top 3 halves, with the 4th, I spread broth over it and just topped it with the cheese and rosemary since my kids struggle with the texture of mushrooms)
- 1 spring of rosemary
Combine butter, garlic, bouillon and port in a saucepan. Mush up the bouillon cube. I know these aren’t the healthiest, but they add a nice kick of flavor with virtually no work and don’t change the consistency like adding a liquid broth would have. On top of that, layer your onions and mushrooms. Cover and cook over medium high heat for about 10 minutes.
Preheat your oven to 400′. Place all four halves of bread on a cookie sheet, crusts down. Remove the saucepan from the stovetop and spoon the broth evenly over the bread. Return the onion and mushrooms to the stove, uncovered, and saute until the mushrooms are seared to your liking. Depending on how particular you are, you may wish to transfer them to frying pan to sear the veggies. Spread the bread with the mushrooms and onions and sprinkle the grated cheese and rosemary pieces over the top. You really could use any green herb. I was thinking cilantro, parsley or basil would bring a nice pop of flavor. Bake the bruschetta for about 10 minutes and then broil it on low for about 4 minutes (until cheese begins to brown slightly). Remove from oven and serve when slightly cooled.