MUSHROOM RAGU BRUSCHETTA

Bruschetta it is for Sunday's Foodie post. Are you planning a Brunch at home, and want to switch up things a bit. Then Bruschettas are a great choice. Personally, I am a bit biased for Bruschettas. I can have them for Brunch, Lunch , or Dinner. The flexibility it offers, in terms of the toppings you can serve it with, make it an obvious choice for me for parties. I can have a few different bathes of it to suit the tastes of my guests, and before I know it, we are receiving big hugs on how tasty they are.

Usually its the Man's ideas and his bruschettas which take centre stage. I am happy to take pictures of them and write about them and take mouthfuls of them, whenever he makes a new batch. I swear by his GRILLED LIVER BRUSCHETTA. Its so good that I always thought that its difficult to top that. But he just did that. The Man and his passion for cooking are really worth writing about. He wanted to a vegetarian version for all those Meatless Mondays. Mushroom Ragu Bruschetta is the new star of the show.

Great produce will always shine through. When he mentioned Mushrooms, I presumed it to be just some plain button mushrooms from the produce aisle. He corrected me and mentioned that it was a few varieties of mushrooms which went in the mix. Some luscious and creamy Fontina Cheese and a dash of rosemary. Not to forget the generous amount of garlic.

Don't be let down that the varieties of mushroom I wrote about are not available where you stay, or the time of year, when you read it. The beauty of this recipe is that, it can be made with any variety of mushrooms which might be available. The idea is to mix in a few types of mushrooms to add to the flavor profile. This Ragu can be an awesome showcase for wild mushrooms.

This was a crowd pleaser both for our weeknight dinners and for all the guests we served them too. Go ahead and give it a try. Am sure you will be getting a lot of hugs from all those you serve them too.

MUSHROOM RAGU BRUSCHETTA 

Recipe Adapted from: Best of the Best : Vol.13: Food and Wine Books

Makes about 8 servings :

Ingredients :
Olive Oil: 1/4 cup
Shallots: 1/2 cup
Garlic cloves : 3-4
Oyster Mushrooms: 2 cups blue, 2 cups orange
Shitake Mushrooms: 2 cups
Salt and Black Pepper
White Wine: 1/3 cup
Heavy Cream: 3/4 cup
Rosemary(Fresh): 1 tsp -Minced
Fontina Cheese: 1 cup: Grated
Parmesan Cheese : 1/3 cup

Bread of your choice : For the bruschetta

Procedure: 

Heat oil in a large non stick skillet and add your shallots and garlic. Cook it until the shallots are translucent and the garlic is just starting to caramelize.

Increase the heat and add the mushrooms, in small batches. Keep on adding more as they start shrinking. Keep stirring until the mushroom begins to brown. Season with salt and balck pepper. Cook for around 8 minutes.

De-glaze the pan with white white and reduce it . Cook around a couple of minutes to reduce the wine.

Stir in the cream and rosemary . Reduce the heat to low.

Mix in both cheeses and turn of the heat.

Slice our bread in the shape you desire. Turn the broiler on your oven. Line a baking tray with some foil or parchmemt paper. Top a tablespoon or more of the Mushroom Ragu you just prepapred on the bread slices. Sprinkle some more Parmesan Cheese on top. Broil for around 3 minutes. Be very careful that your bruschetta don't burn. Serve warm.

If you want to try out the GRILLED LIVER BRUSCHETTA I was talking about earlier, then read all about it Here. Meat or no meat, we got you covered for your Bruschetta fixings.

Bon Appetit !