Sautéed Mushroom and Rosemary Bruschetta
Mushrooms are sautéed with rosemary and wine and serve on crusty bread.
Ingredients
- 8 slices of French baguette or Italian bread
- 2 tablespoons olive oil
- ¾ cup (5 ounces/135 grams) ricotta cheese drain
- 1 teaspoon chives finely chopped
- ½ teaspoon salt
- Small pinch ground black pepper
- 3 tablespoons olive oil
- 1 pound (454 grams) brown mushrooms
- ½ cup (50 grams) shallot finely chopped
- 2 cloves garlic finely chopped or grated
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons fresh rosemary chopped
- ¼ cup (100 ml) red wine substitute vegetable or beef broth
Instructions
- Adjust oven rack to the top of the oven and preheat broiler.
- Place the bread slices onto a baking sheet, drizzle one side evenly with the 2 tablespoons olive oil and broil (or use oven grill) until golden brown. I only brown one side so the bread is not too crunchy. Keep your eye on them, remove and set aside. Alternately, place the oil drizzled bread slices in a large pan over medium heat and toast on each side.
- To a bowl, add the ricotta, chives, salt and pepper. Mix well and set aside.
- Add the mushrooms and cook until they start to brown, about 5 minutes. Stir in the shallot and cook for 7-10 more minutes or until all the liquid has evaporated. Add the garlic, salt, pepper and rosemary Stir. Cook for 2 minutes then add the wine and stir to mix. Cook until all the wine is absorbed.
- Top each bread slice with an even layer of ricotta and top with the mushrooms.
Video
Nutrition
Serving: 1 | Calories: 358kcal | Carbohydrates: 50g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 5mg | Sodium: 842mg | Fiber: 2g | Sugar: 4g