Monday, September 3, 2012
Here's another great topping for bruschetta: pesto mushrooms. Very easy and simple. These are also wonderful tossed with pasta.
You can find instructions for making the toast part of bruschetta here.
(serves 4; costs $7.00 if served with bruschetta made with ½ loaf of crusty bread)
1 pound mushrooms, cut into chunks
4 Tablespoons olive oil
2 Tablespoons pesto
¼ teaspoon salt
pinch of crushed red pepper flakes
Heat a large skillet over high heat. Add olive oil and mushrooms. The mushrooms will sizzle and will soon give off a bit of liquid. Keep cooking over high heat until the liquid evaporates and the mushrooms begin to brown. Remove from heat. Add pesto, salt, and crushed red pepper flakes. Stir to combine. Use to top bruschetta or mix with spaghetti.