Рецепт Double Mushtoom Brushetta
Musrhooms for me is the middle ground between meat and vegetable, its not meat but its meaty enough so when it is used in a dish I dont even mind if there are no meat at all, I love my meat I guess you know it by now based on my posts but mushrooms is just on a different level. I love these morsels and if ever I become a vegetarian this will be the big reason for it. These earthy fungi gives a lot of life to any boring dishes like soups, vegetables and even meat dishes. Today we will be using it as a topping for a bruschetta where mushrooms is simply cooked in olive oil and butter.Double Mushtoom Brushetta Save PrintPrep time Cook time Total time Ingredients250 g white button, thinly sliced3 pcs Portobello mushrooms2 tbsp extra virgin olive oil3 tbsp flat leaf parsley, chopped2 tbsp white wine3 tbsp buttersaltsliced baguetteInstructionsIn a pan heat extra virgin olive oil and cook white button and portobello mushrooms, gradually add white wine to rehydrate.Add butter and flat leaf parsley then continue to cook unitl mushrooms are tender.Top in toasted sliced baguette3.5.3208 Share this:Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on WhatsApp (Opens in new window)Share on Skype (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Telegram (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading...