Chef Chuck's Mushroom Bruschetta

Bruschetta ai Funghi


Mushroom bruschetta, is an appetizer made with crusty Italian bread, meaty flavored portobello mushrooms, caramelized sweet onions, creamy mozzarella and thyme. Nubian garlic from Sicily rubbed on the toasted bread just melts in the nooks and crannies. Finger food is very festive for the New Years parties, this bruschetta is the perfect choice.


Mushroom Bruschetta
4 thick slices of crusty bread
3 large portobello mushrooms, sliced
1 large onion, sliced
2 garlic cloves
4 slices mozzarella
1 teaspoon fresh thyme, chopped
1 tablespoon butter
extra virgin olive oil
salt and pepper to taste
1/4 cup water


In a pan over medium heat, saute butter and olive oil add onions, salt, pepper and a 1/4 cup of water, cook 5 minutes with lid on. Remove lid and continue cooking for an additional 10-15 minutes, stirring occasionally, till there are a deep golden brown. In a separate pan heat 1 tablespoon of olive oil, add sliced mushrooms and cook on medium heat, don't stir, flip, add thyme and cook on other side till golden edges appear. Cut bread in thick slices either broil or grill over charcoal till a hard crust appears. Remove and rub garlic clove on bread, top each bread slice with mozzarella. Return to oven or grill to melt cheese. Add onions, mushrooms and a drizzle of olive oil, enjoy.

Chef Chuck's Mussels and Brushetta

Cozze al Limone

Mussels, are black beauties from the sea, so easy to prepare and a delight to eat.
An inexpensive seafood appetizer, along with brushetta. Brushetta, which is a toasted bread rubbed with garden fresh organic garlic, tomatoes, parsley, salt and pepper, pairs well with the mussels.

Mussels

1 pound mussels

2 tablespoons extra

virgin olive oil

3 garlic cloves, minced

1 cup white wine

salt and pepper

juice of 1/2 a lemon

2 tablespoons fresh parsley, chopped

Wash and scrub mussels, set aside, in a large frying pan heat olive oil, add garlic and simmer for 30 seconds add mussels, wine, salt and pepper. Cover and let simmer till mussels open then add juice of half a lemon and sprinkle parsley on top, serve. Serves 2

Bruschetta

4 slices of rustic Italian bread

1 garlic clove

2 tomatoes, chopped

extra virgin olive oil

salt and pepper

fresh parsley, chopped

Broil slices of bread till golden brown, rub with garlic, top with tomatoes, salt, pepper, parsley and drizzle olive oil on top. Broil again for 1 minute or less.