Bruschetta with Wild Mushrooms, Tomato, Madeira & Asiago

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

  1. 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.
  2. Add tomato paste and stir through to coat. saute for 2-3 minutes.
  3. Add half the madiera off heat and deglaze the pan. cook off the madiera.
  4. Taste, repeat deglazing if needed. if the madiera has cooked off and left it’s flavor, you’re done here.
  5. 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.
  6. Remove from the oven and top each slice with approx 2-3 t of the mushroom topping then top with shredded asiago.
  7. Bake off at 400 degrees until cheese is melted.
  8. Serve immediately.
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