Mushroom Bruschetta

__________________________________________________

         FOOD FUNNY
__________________________________________________

Here's a good one from Thelma Hershorn of Toronto, Ontario:

At a remote monastery deep in the woods, the monks followed a rigid vow
of silence. This vow could only be broken once a year on Christmas day
by one monk, and the monk could speak only one sentence.

One Christmas, Brother Thomas had his turn to speak and said, "I love
the delightful mashed potatoes we have every year with our Christmas
roast!" Then he sat down. Silence ensued for 365 days.

The next Christmas, Brother Michael got his turn and said, "I think the
mashed potatoes are lumpy, and I truly despise them!" Once again there
was silence for 365 days.

The following Christmas, Brother Paul rose and said, "I am fed up with
this constant bickering!"

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

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.
Received on Thu Nov 8 19:28:48 2007