Grilled WILD Mushroom Bruschetta

Grilled WILD Mushroom Bruschetta

Grilled WILD Mushroom Bruschetta

INGREDIENTS:
-4 Cups Wild Mixed Mushrooms (see sub-bullets for mushrooms used in this recipe)
    -2 Cup Portabello Mushroom (rinsed, wiped clean, & sliced)
    -1 Cup Porcini Mushroom (rinsed, chopped)
    -1 Cup Shiitake Mushroom (rinsed, chopped)
-4 Tbspns Olive Oil
-3 Cloves Garlic (minced)
-2-3 Sprigs Fresh Thyme (de-leaved)
-2-3 Sprigs Fresh Rosemary (de-leaved)
-1 Baguette (sliced .5-1″)
-1 Handful Fresh Cilantro Leaves
-1/2 Medium Onion (sliced .25-.5″)
-1/4 Mustard Seed
-Salt/Pepper & Cumin to Taste
-Ricotta Cheese (low-fat)
-Balsamic Vinegar

METHOD to the MADNESS:
-In Sauce Pan over Medium Heat, pour Olive Oil… Bring to a gentle simmer & Add Onion / Garlic.
-Saute for 3-5min, or until Onion begins to turn color & Remove from Heat.

-In Separate Grill Pan over Medium-High Heat… Add Sauteed Onion/Garlic & Mix in Mushroom, All Spices (excluding Cilantro) & Splash of Balsamic.
-Cover, Stir occasionally, and Grill ALL until Mushroom becomes Golden Brown / TENDER (~7-9minutes).
*NOTE: If liquid dries too soon… 1 Tspn at a time, Add Olive Oil / Dash of Balsamic.
-Remove from Heat, Drizzle w/ Additional Balsamic to Taste, & Mix.
-Add in Fresh Cilantro Leaves.
-Allow to Rest for 3-5min Prior to Serving.

-While Veggies are Grilling… Add Baguette Slices to Grill Top.
-Cook 2-3min per Side.

-Place Baguettes on Serving Dish, Top w/ Mushroom/Onion Mixture, & 1/2 Tspn of Ricotta.

Grilled WILD Mushroom Bruschetta

Grilled WILD Mushroom Bruschetta

Grilled WILD Mushroom Bruschetta

 

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.