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Date: Fri, 11 Jul 2003 14:51:01 -0000
Subject: [RecipeUSA] Marinated Mushroom Bruschetta with Pine Nuts and Goat Cheese
Marinated Mushroom Bruschetta with Pine Nuts and Goat Cheese
1/2 lb shiitake mushrooms, stems removed
1/2 c dry white wine
1/4 c extra-virgin olive oil, plus more for brushing
2 tsp minced garlic
2 tsp finely chopped fresh rosemary
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 red bell peppers
20 slices good-quality French bread, each about 2 inches in diameter
and an inch thick
1/4 c pine nuts
2 Tbs finely chopped fresh basil
4 oz goat cheese
Place the mushrooms in a large, plastic resealable bag. Add the wine,
olive oil, garlic, rosemary, salt and pepper. Press the air out of the
bag and seal tightly. Turn the bag several times to distribute the
ingredients. Allow the mushrooms to marinate at room temperature for 1
to 2 hours, turning the bag occasionally.
Grill the bell peppers over Direct Medium heat until they are black
and blistered all over, 12 to 15 minutes, turning occasionally. Place
the peppers in a medium bowl and cover with plastic to trap the steam.
Set aside for at least 10 minutes, then peel the skins from the
peppers and discard the stems and seeds.
Shake any excess moisture from the mushrooms. Grill the mushrooms over
Direct Medium heat until tender, 8 to 10 minutes, turning
occasionally. Lightly brush or spray the slices of bread on both sides
with olive oil. Grill over Direct Medium heat until lightly toasted, 1
to 2 minutes, turning once halfway through grilling time.
Put the pine nuts in a medium pan set over medium heat, and cook until
lightly toasted, 5 to 10 minutes, shaking the pan occasionally.
Very finely chop the bell peppers, mushrooms and pine nuts, and
combine all of them in a medium bowl. Add the basil and stir. Taste
and add salt and pepper, if desired. Spread a very thin layer of goat
cheese on one side of each slice of bread. Arrange about 1 tablespoon
of mushroom mixture on top of each. Serve at room temperature.
Makes about 20 bruschetta.
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