Creamy Mushroom Bruschetta a la Philips
By: Laurel Moore
Updated: December 1, 2011
Chef Melanie Preschutti is with The Philips Hotel & 1921 Restaurant.
Creamy Mushroom Bruschetta a la Philips
Recipe serves two as an appetizer or one as a meal.
Special Equipment List:
cutting board; chef's knife and/or paring knife; microplane grater; 10" skillet
For the bread:
1 medium-textured 6"-7" hoagie- or sub-type roll, crusty ends trimmed off
3 tablespoons butter
For the sauce:
2 Tablespoons butter
1/4 teaspoon white pepper
1/2 teaspoon freshly minced garlic
1 1/2 teaspoons freshly minced shallots (sweet onion may be substituted)
1 cup thinly-sliced white button mushroom caps, no stems
2-3 Tablespoons white wine
1 cup heavy or whipping cream
1/4 teaspoon sea salt
1 sprig fresh rosemary, 3"-4" long
2 Tablespoons finely-grated Parmigiano-Reggiano cheese
For the garnish:
2 Tablespoons peeled, seeded & small-diced tomato
1-2 teaspoons additional finely-grated Parmigiano-Reggiano cheese
1/2-1 teaspoon minced, fresh parsley
1 tomato rose (made from the above tomato) and a small sprig of fresh rosemary (both optional)
1. Trim the ends from the roll and slice the center section into two pieces, about 2 1/2" each. If you're making a lot of bruschetta, save the ends and use to make croutons.
2. In a 10" skillet melt 3 tablespoons of butter over low heat. Add the bread. Increase heat to medium high and toast the bread until golden on both sides, about 30-60 seconds per side, turning only once. The second side will cook faster than the first. Remove bread from skillet and place on a paper towel lined plate. Set aside.
3. Wipe the skillet clean. Return to stovetop and melt 2 tablespoons of butter over low heat. Stir in the white pepper. Add the garlic, shallots and mushrooms. Increase heat to saute until vegetables are softened but not browned, about 1 minute. Add the wine and continue to saute about 1 minute, or until reduced slightly.
4. Add the cream and stir in the sea salt. Place the sprig of rosemary on top of the mixture. Adjust heat to a rapid simmer and continue to cook until the cream is thickened, about 1-1 1/2 minutes.
Note: Remove and discard the rosemary from the cream mixture after about 30-45 seconds. It should still be green and just becoming limp. Rosemary can be an overpowering herb and should be used judiciously. You just want a hint of its flavor in the sauce.
5. Remove from heat and stir in the grated cheese.
6. To serve, arrange the toasted bread in a shallow soup plate. Pour all of the mushroom sauce over the top. Garnish with the diced tomato, a sprinkling of grated Parmigiano-Reggiano and a bit of minced parsley:
Cook's Note:
So, what's the difference between bruschetta and crostini? In Italian, crostini means "toast", and it doesn't always end up drizzled with olive oil or rubbed with garlic. Just like bruchetta, crostini are topped with any number of savory toppings. Unlike bruschetta, they are usually made using smaller, long and thin-shaped bread like a baguette or a batard. Crostini are always served as a snack or an appetizer before a meal or an accompaniment to the meal.
Creamy Mushroom Bruschetta a la Philips
Recipe serves two as an appetizer or one as a meal.
Special Equipment List:
cutting board; chef's knife and/or paring knife; microplane grater; 10" skillet
For the bread:
1 medium-textured 6"-7" hoagie- or sub-type roll, crusty ends trimmed off
3 tablespoons butter
For the sauce:
2 Tablespoons butter
1/4 teaspoon white pepper
1/2 teaspoon freshly minced garlic
1 1/2 teaspoons freshly minced shallots (sweet onion may be substituted)
1 cup thinly-sliced white button mushroom caps, no stems
2-3 Tablespoons white wine
1 cup heavy or whipping cream
1/4 teaspoon sea salt
1 sprig fresh rosemary, 3"-4" long
2 Tablespoons finely-grated Parmigiano-Reggiano cheese
For the garnish:
2 Tablespoons peeled, seeded & small-diced tomato
1-2 teaspoons additional finely-grated Parmigiano-Reggiano cheese
1/2-1 teaspoon minced, fresh parsley
1 tomato rose (made from the above tomato) and a small sprig of fresh rosemary (both optional)
1. Trim the ends from the roll and slice the center section into two pieces, about 2 1/2" each. If you're making a lot of bruschetta, save the ends and use to make croutons.
2. In a 10" skillet melt 3 tablespoons of butter over low heat. Add the bread. Increase heat to medium high and toast the bread until golden on both sides, about 30-60 seconds per side, turning only once. The second side will cook faster than the first. Remove bread from skillet and place on a paper towel lined plate. Set aside.
3. Wipe the skillet clean. Return to stovetop and melt 2 tablespoons of butter over low heat. Stir in the white pepper. Add the garlic, shallots and mushrooms. Increase heat to saute until vegetables are softened but not browned, about 1 minute. Add the wine and continue to saute about 1 minute, or until reduced slightly.
4. Add the cream and stir in the sea salt. Place the sprig of rosemary on top of the mixture. Adjust heat to a rapid simmer and continue to cook until the cream is thickened, about 1-1 1/2 minutes.
Note: Remove and discard the rosemary from the cream mixture after about 30-45 seconds. It should still be green and just becoming limp. Rosemary can be an overpowering herb and should be used judiciously. You just want a hint of its flavor in the sauce.
5. Remove from heat and stir in the grated cheese.
6. To serve, arrange the toasted bread in a shallow soup plate. Pour all of the mushroom sauce over the top. Garnish with the diced tomato, a sprinkling of grated Parmigiano-Reggiano and a bit of minced parsley:
Cook's Note:
So, what's the difference between bruschetta and crostini? In Italian, crostini means "toast", and it doesn't always end up drizzled with olive oil or rubbed with garlic. Just like bruchetta, crostini are topped with any number of savory toppings. Unlike bruschetta, they are usually made using smaller, long and thin-shaped bread like a baguette or a batard. Crostini are always served as a snack or an appetizer before a meal or an accompaniment to the meal.
