Mushroom & Spinach bruschetta. A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (), a cap (), and gills (lamellae, sing. The entire mushroom is basically an enlarged, tender stem, that.
Popularly, the term mushroom is used to identify the edible sporophores; the term toadstool is often reserved for inedible sporophores. Ree makes Mushroom Pilaf as the perfect side dish for an impromptu dinner. Ina makes Wild Mushroom Soup using butter, cream and rich homemade stock. You can have Mushroom & Spinach bruschetta using 9 ingredients and 7 steps. Here is how you make that.
Ingredients of Mushroom & Spinach bruschetta
- It’s 1 of small loaf baguette.
- You need 1 clove of garlic, halved.
- You need 1 pint of cremini mushrooms.
- Prepare 1/4 pound of Gruyere cheese, grated (a generous cup).
- Prepare 1 Tbsp of Sherry (or Marsala).
- Prepare pinch of salt, if needed.
- Prepare of fresh thyme leaves (about 2 Tbsp, plus more for garnish).
- It’s of Fresh cracked black pepper.
- It’s of Hand full of fresh spinach.
Mushrooms are widely known for their great taste and amazing health benefits. Packed with a ton of essential vitamins and minerals, they make for an excellent addition to your diet, adding flavor. Mushroom varieties noted are suggestions–substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.
Mushroom & Spinach bruschetta step by step
- Cut the bread in half lengthwise, so you have a large cut surface. You will not need the whole loaf, I used about a 6 inch by 6 inch piece of ciabatta. Grill the bread, cut side down, on a hot grill until it starts to get nice char marks. Rub the cut side of the garlic across the bread while it is still hot. Set aside. Dust off the mushrooms with a clean dish cloth. Trim off the tips of the stems, and then thickly slice them..
- Heat a cast iron or saute pan on medium high, and add the mushrooms and thyme leaves. Dry saute the mushrooms, stirring often so they won't stick to the pan, until they release their moisture and are softened. This will only take a couple of minutes. Add spinach.
- Add the sherry and let it sizzle for just a few seconds. Stir to deglaze the pan and get up any browned bits from the bottom of the pan. Season with a pinch of salt, if needed..
- Spoon the mushrooms and any juice onto the bread. Top with the cheese, some black pepper, and a little more fresh thyme. Broil until the cheese is melted..
- Notes -slice the bread into individual portions and enjoy right away..
- Notes -Set aside a few cooked mushroom slices to garnish the bruschetta after it comes out of the broiler if you want it to look like it does in the photos..
- Notes- use what you have or what you like. I didn’t have the sherry, the right mushrooms or the right cheese lol… and it still turned out awesome..
While completely edible, this deep-red, fan-like Reishi mushroom is most often consumed as a supplement in powder form, not used in cooking. It has long been utilized in Chinese medicine where it is believed to help with memory, open up energy channels, and even allow for immortal life. If you know what a mushroom looks like, but don't know what it is, you can use this list to identify it. The mushrooms are grouped by family, so closely related mushrooms are listed together. Click on the pictures to enlarge them and click on the caption to show the details regarding the mushroom.