Our first course from the June 7/08 Underground Kitchen. A great combination of pungent Creminis and Shitakes with earthy tomato flavor and a Madiera wine high note. The Asiago binds it all down on crusty French baguette. Watch yourself on the shallots, the Underground Kitchen chef almost lost a finger!
BRUSCHETTA WITH WILD MUSHROOM, TOMATO, MADEIRA & ASIAGO TOPPING
1/2 baguette
3-4 minced shallots
1 lb mixed wild mushrooms (cremini, shitake, oyster), chopped
2 t tomato paste
¼ cup madiera wine, divided
olive oil, salt, pepper
½ cup shredded asiago cheese
- Sweat the shallots in oil with salt over medium high heat. add the chopped mushroom, pinch of salt, cracked black pepper, and sweat until mushrooms give up their liquid.
- Add tomato paste and stir through to coat. saute for 2-3 minutes.
- Add half the madiera off heat and deglaze the pan. cook off the madiera.
- Taste, repeat deglazing if needed. if the madiera has cooked off and left it’s flavor, you’re done here.
- Slice baguette into rounds, drizzle with olive oil, salt, and pepper and half toast the baguette in a 375 degree oven until just crispy in the center.
- Remove from the oven and top each slice with approx 2-3 t of the mushroom topping then top with shredded asiago.
- Bake off at 400 degrees until cheese is melted.
- Serve immediately.
Tags: Appetizer, Bruschetta, June 7, Madeira, Mushroom, Recipe
