Asparagus Mushroom Bruschetta

Asparagus Mushroom Bruschetta

adapted from Mario Batali’s Simple Italian Food

From the Market:
Italian peasant bread

In Your Pantry:
extra virgin olive oil
balsamic vinegar
red pepper flakes
salt and pepper

one pound fresh mushrooms (a single variety or a combination), cleaned, trimmed and sliced if large
4 T, extra-virgin olive oil
2 T. balsamic vinegar
1/2 t. fresh basil leaves, cut in thin strips
1 clove garlic, peeled
red pepper flakes
salt and pepper
8 ounces medium asparagus spears
8 1″ thick slices Italian peasant bread, grilled or toasted

Pre-heat oven to 400.

Saute the mushrooms in 2 T. of the olive oil for about 2 minutes, or until wilted.

In a mixing bowl, gently stir together the mushrooms, remaining 2 T. of olive oil, balsamic vinegar, red pepper flakes and basil. Season lightly with salt and pepper.

Bring a saucepan of water to a boil. Fill a large bowl with ice water and have ready. When water boils, blanch the asparagus for 1 minute. Refresh in the ice bath until chilled (about 1 minute), then drain well and slice into 1/2 inch pieces. Gently mix the asparagus with the mushrooms. Rub the garlic clove over each slice of toasted bread. Divide the mushroom mixture evenly among the bread slices and serve.

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