Mushroom and pancetta bruschetta. The savory flavors of mushrooms and pancetta are complemented by Marsala, cream, and thyme in this garlic-toast topping. Wait to add any extra salt until the mushrooms and pancetta are mixed together. This recipe was featured as part of our story on Bruschetta, the Fancy Toast for Parties.
Place a mushroom on to each bruschetta, top with a quarter of pancetta and spoon over some of the garlic and sage. Pour over a little of the bacon fat from the pan and top. The lemon really brightens up the flavor, and the marsala enriches the flavor of the mushrooms. You can cook Mushroom and pancetta bruschetta using 7 ingredients and 3 steps. Here is how you cook it.
Ingredients of Mushroom and pancetta bruschetta
- Prepare of Good quality bread of your choice.
- You need of Mushrooms.
- You need of Pancetta.
- You need of Chopped onion.
- You need of Olive oil.
- Prepare of Parmesan.
- You need to taste of Salt.
This is a fabulous bruschetta with beautiful eye appeal, and most definitely will be made again. Remove and discard herb sprigs from mushroom mixture. Transfer bread to cutting board; top with mushroom mixture. Mushrooms and thyme are best mates.
Mushroom and pancetta bruschetta instructions
- Gently fry onion in oil. When soft, add pancetta. Cook for a min or two.
- Add chopped mushrooms and a bit of salt.
- Cook for 6-7 mins or so until cooked. Add on top of sliced bread and finish with a Parmesan shaving. Enjoy.
Combine them with balsamic vinegar and it makes an irresistible combination to pile onto toasted bread lightly rubbed with garlic. Mushroom—button, portobello and shiitake—plus a lovely blend of herbs make a hearty, flavorful topping for bruschetta.—Amy Chase, Vanderhoof, British Columbia. Use pancetta, two types of mushrooms, and two types of beans to get an extra-filling protein-rich result. Flavor with parsley and bay leaves and enjoy. In a saucepan, bring the broth and dried mushrooms to a boil.
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