Portobello Mushroom And Dried Tomato Bruschetta

Recipe Ingredients

1/2 cup	31g / 1.1oz	Dried tomatoes
1 cup	237ml	Water
2 teaspoons	10ml	Balsamic vinegar
4		Portobello mushroom caps
3 tablespoons	45ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Crusty Italian bread

Recipe Instructions

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 and season with salt and pepper. Cut mushrooms into 1/4-inch thick slices and mince garlic.

In a large skillet heat 2 tablespoons 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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9428) - from the TV FOOD - NETWORK

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