Subject: Mushroom Bruschetta
From: Unicorn (unicorn@indenial.com)
Date: Mon Oct 02 2000 - 06:01:06 EDT
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F O O D F U N N Y
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Reader Lillian Lanca combines food and athletics with this one:
My son plays under-12 years soccer and they participated in a
tournament last weekend where an Italian under-12 soccer team was
invited to play. After the game, one of our boys was overheard
commenting that he had quite enjoyed playing the Italian boys but
couldn't understand why they kept yelling "Pasta" at each other all
the time. Actually, what they were yelling to each other all the time
on the soccer field was "Passa..."
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T O D A Y ' S R E C I P E
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The emphasis this week is on vegetables. While not all of the recipes
are truly vegetarian, they can all be easily adapted for vegetarian,
or even vegan, tastes.
This recipe calls for mushrooms that are readily available to most
people, but if a different type of wild mushroom is available in your
area, please feel free to substitute it.
Mushroom Bruschetta
2 Tbs (30 ml) olive oil
1 red bell pepper (capsicum), seeded and chopped
1 green bell pepper (capsicum), seeded and chopped
2 scallions (spring onions), green and white parts, chopped
2 - 4 cloves garlic, finely chopped
2 cups (500 ml) chopped portobello, shiitake, white button,
or any combination of fresh mushrooms
1 Tbs (15 ml) chopped fresh basil, or 1 tsp (5 ml) dried
1/2 tsp (2 ml) dried thyme
1/4 cup (60 ml) freshly grated Parmesan cheese
1 tsp (5 ml) balsamic vinegar
Salt and freshly ground pepper to taste
1 loaf French bread, cut into 1/2-inch (2 cm) slices, toasted
1/2 cup (125 ml) grated mozzarella cheese
Heat the olive oil in a skillet over moderate heat and saute the
peppers, scallions, and garlic for 2 to 3 minutes. Add the mushrooms
and cook covered for 5 minutes. Add the basil and thyme and cook
uncovered until all the liquid has evaporated, about 10 minutes.
Remove from the heat and add the Parmesan, balsamic vinegar, salt, and
pepper. Spoon onto the toasted slices of French bread and top with
the mozzarella. Heat under a preheated broiler just until the cheese
melts. Serves 6 to 8 as an appetizer.
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