Friday, August 29, 2008

Mushroom Bruschetta

This is the perfect appetizer to serve if you're entertaining friends and enjoying a nice bottle of wine. It's elegant and sophisticated, but simple and quick to assemble.

2 tbs olive oil
2 cloves garlic, minced
3 tbs onion, minced
2 cups mushrooms, chopped
1 tsp fresh thyme, chopped
1 tsp fresh basil, chopped
salt and pepper to taste
balsamic, red wine vinegar, or cider vinegar
1 baguette

In skillet, heat olive oil. Cook garlic and onion until sofetened. Add mushrooms, thyme, basil, salt and pepper. Saute until the mushrooms are lightly browned and the liquid has evaporated. Add a splash of vinegar and give it a good stir. Cut baguette into 1/2" slices and toast. Top baguette with mushrooms and serve.

This recipe is so tasty, you won't even believe it. The key ingredients are the thyme and the vinegar. They both add the perfect something that makes you want to eat more than just a bite. You can lightly toast the baguette if you'd like, but I think it's just as delicious without toasting. I used fresh herbs, but you can easily use dried ones. Just use half as much. Simple!

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