Bruschetta or grilled bread topped with either meats, vegetables or a combination of the two, is an Italian delicacy that has been around for centuries. What makes bruschetta so deliciously easy is that you can use any ingredients you may already have on hand to create a simple, but satisfying meal.
On meatless Monday, I saute fresh mushrooms and add a splash of Sherry vinegar for a hint of acid and spoon them over baby arugula to wilt slightly. A quick dusting of Parmesan cheese adds a nice saltiness and the dish is complete. These Mushroom & Arugula Bruschetta are delicious all by themselves or great with a bowl of soup.
2 cups Cremini mushrooms
1 cup Shiitake mushrooms
1 tablespoon butter
2 cloves garlic – 1 minced, 1 whole
6 slices rustic bread
2 cups baby arugula
1 tablespoon good Sherry vinegar
1/4 cup chopped fresh parsley
1. Preheat grill pan or broiler. Grill bread until deep golden brown, drizzle with olive oil and rub lightly with 1 clove of garlic.
2. In a skillet over medium high heat, add the butter and the sliced mushrooms. Saute for 5 minutes and add minced garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Continue to cook for 2 minutes.
3. Drizzle in the vinegar and stir to combine. Continue to cook to reduce slightly, about 1 minute and add the parsley. Remove the pan from the heat.
4. Top the grilled bread with arugula and spoon the mushroom mixture over the top. Sprinkle with Parmesan and serve. Enjoy!