La Madia's Wild Spring Mushroom Bruschetta
- 6 Servings
- 30mPrep Time
- 30mCook Time
- 60mReady In
Serves: 6 each
Ingredients
- ea. - Medium Diced Sweet Onion
- 2 cups - Assorted Wild Spring Mushrooms (morel, porcini, or oyster)
- 1oz - Olive Oil
- _ tsp - Salt and Pepper Mix
- 2oz - Sweet Marsala Wine
- 2oz - Chicken Broth
- 1 tblsp - Whole Sweet Butter
- 1 tsp - Chopped Fresh Basil
- 1 tsp - Chopped Fresh Italian Parsley
- 1 each - Demi Baguette, slice into 12 thin circles
- 2 tblsp - Extra Virgin Olive Oil
- 4 tblsp - Fresh Ricotta Cheese, seasoned with salt and pepper to taste
Directions
- In a 10" hot sauté pan, sauté Mushrooms and Onions in Olive Oil, season w/ S&P.
- Add Marsala Wine and reduce to syrup, add Broth and reduce by half.
- Season Mushroom Mixture w/ Butter and herbs. Set aside for topping.
- Toast sliced bread in 400° oven with Extra Virgin Olive Oil
- Top each crouton with spoon of Ricotta and top with Mushrooms.
- Serve warm on a platter of choice.
