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Portobello Mushroom and Dried Tomato Bruschetta
Portobello Mushroom and Dried Tomato Bruschetta
(Bruschetta di Funghi Portobello e Pomodori Secchi)
 
 
Ingredients:
 
1/4 cup dried tomatoes
1 cup water
1 teaspoon balsamic vinegar
2 Portobello mushroom caps (about 3/4 lb)
2 garlic cloves
3 tablespoons extra virgin olive oil
2 slices crusty Italian bread
 
Directions:
 
In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes.

In a blender puree tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.

Cut mushrooms into 1/4-inch-thick slices and mince garlic.

In a large skillet heat 2 tablespoons olive oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes.

Remove skillet from heat and toss mushrooms with remaining tablespoon oil.

Keep mushrooms warm, covered.

Toast bread and spread with tomato puree.

Top puree with mushrooms. Serves 2 as a first course.
 
That's it!
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