Grilled WILD Mushroom Bruschetta
-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)
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.