Warm Cremini Bruschetta
The warm, slightly smoky mushroom with balsamic is my ideal
starter, but you can prepare it as a dish to enjoy as part of a tapas selection. For Niki birthday feasting you see it along grilled Mennonite bison sausage, and it would go equally well with many salty meats or cheeses. As a bonus, it’s super quick and easy.
Serves 4, tapas style:
227 g cremini mushrooms
Very good quality balsamic vinegar
1 tsp minced garlic
1 tbsp minced shallots
2 tsp dried oregano
1/2 Smoked paprika
1 tsp olive oil
1 tsp butter
Flat leaf parsley
Mix the olive oil with the garlic, shallots, oregano and smoked paprika.
Slice the mushrooms thinly and into small pieces.
Place the sliced mushrooms into a bowl and cover in the oil mixture, tossing to coat.
Pour balsamic over the mushrooms for about 3 seconds. Toss to coat again.
Soundtrack for sauteing: Hot Natured- Forward Motion
On a burner at high heat, melt the butter quickly and add the mushrooms, stirring constantly. Cook the moisture out of the mushrooms taking care to ensure the mushrooms don’t burn. When the moisture is reduced to about 2 tbsp, turn down the heat.
Serve hot on a bed of parsley leaves with hot and toasted bread, rubbed with a garlic clove and olive oil.