Mushroom Pesto Bruschetta (Inglese/English)

MUSHROOM PESTO BRUSCHETTA







PREP TIME : 15 minutes

COOK TIME : 20 minutes







1 ounce dried porcini mushrooms

4 ounces white button mushrooms, quartered

1garlic clove


cup dried parsley

cup of extra virgin oil

Salt and pepper to taste

cup grated parmesan cheese

1 long French baguette

Garlic butter (used on the baguette and not in food processor)



Place porcini in a bowl with hot water and submerge. Let stand for 20 minutes or till tender. Scoop out mushrooms with fork and be careful not to stir water. Discard mushroom water.



Combine all ingredients except the oil in a food processor or hand held mixer.

With machine running start adding the oil a bit at a time till mushroom is finely chopped.



Transfer mushroom mixture to a bowl and add the grated parmesan cheese. Taste and season the mushroom mixture with additional salt and pepper if desired. Cover immediately and refrigerate if not using the mushroom pesto mixture in order that it doesn't discolor.



If you do not have a grill you can use the oven at 375 degrees F. Slice the baguette on a slant and brush each slice with a little garlic butter. Cook till golden for 15 minutes.

Be careful not to burn it.



Spread the mushroom pesto on every slice and serve immediately.



This can be used for entree to a meal or as a snack.