Mushroom And Ricotta Bruschetta Recipes

CREAMY MUSHROOM BRUSCHETTA

Steps:

• In a large skillet, saute the mushrooms and onion in oil for 6-7 minutes or until mushrooms are browned. Stir in the cream, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, place baguette slices on ungreased baking sheets. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes on each side or until toasted. Rub garlic over toasts; discard garlic., Stir the basil, parsley and thyme into mushroom mixture; heat through. Spoon about 1 tablespoon onto each toast. Serve immediately.

GARDEN PUREE BRUSCHETTA WITH RICOTTA SALATA

Steps:

• 1. Bring a large pot of salted water to a boil.
• 2. Add the peas, asparagus tips, haricots verts, and green onions and cook until bright green and crisp-tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last couple of minutes, to thaw.) Drain, transfer to a bowl of salted ice water to stop cooking, and drain again. Puree the rest in a food processor with the ricotta, a drizzle of oil, and salt and pepper, to taste. Set it aside until ready to use.
• 3. Preheat oven to 350 degrees F.
• 4. Make the bruschetta by cutting thin slices of the baguette. Drizzle with extra-virgin olive oil and bake in a hot oven until golden brown, about 10 minutes. Remove from oven and rub with peeled garlic cloves while still warm.
• 5. To serve, spoon the garden puree onto the toasted bread. Garnish with a large shaving of ricotta salada and a drizzle of extra-virgin olive oil, if desired.

MUSHROOM RICOTTA TOAST

Steps:

• Heat the olive oil in a large sauté pan over medium-high heat. Add the shallot and cook until translucent, about 1 minute. Add the mushrooms and cook, stirring, until they give off their liquid and are golden brown, about 6 minutes. Add the marjoram, garlic and some salt and pepper. Stir and cook for 1 minute more.
• Meanwhile, add the ricotta, Parmesan, lemon zest and juice and salt and pepper to taste to a food processor and process until very smooth.
• Spread the whipped ricotta on the toasted bread. Toss the arugula with salt and pepper. Arrange the mushrooms on the ricotta mixture, then top with the arugula.

MUSHROOM AND TOMATO BRUSCHETTA

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange bread slices on a baking sheet in a single layer.
• Broil bread slices until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove toasted slices and set aside on baking sheet.
• Heat olive oil in a skillet over medium heat; cook and stir mushrooms, green onions, garlic, salt, black pepper, and parsley until mushrooms are softened and juicy, about 5 minutes. Set mixture aside. Mix diced tomatoes with balsamic vinegar in a bowl and set aside.
• Top each toasted bread slice with mushroom mixture and spread tomato mixture on top. Spread mozzarella cheese over each appetizer. Return to broiler until cheese has melted and bruschetta are hot, about 5 minutes.

MUSHROOM BRUSCHETTA

Steps:

• preheat oven to 350 degrees.
• slice bread on bias into 1 inch slices.
• brush with olive oil.
• sprinkle with basil or oregeno if using.
• bake for 7 minutes or until golden.
• . in a large saute pan, saute onions in oil until caramelized; about 20 minute.
• add garlic and saute until translucent.
• add mushrooms and cook for 3-5 minutes.
• finish with roasted red peppers, red wine, tomato sauce, salt and pepper to taste.
• spoon mixture onto bread and garnish with parmesean cheese.

WILD MUSHROOM BRUSCHETTA

Steps:

• Heat a grill or grill pan or preheat oven to 350 degrees. Brush the mushrooms free of grit, and cut into 1-inch pieces. Melt 2 tablespoons butter in a medium saute pan over medium heat. Mince 1 garlic clove, and add one-third to pan. Add mushrooms and 1/4 teaspoon salt, and season with pepper. Cook, shaking pan, until mushrooms are golden and starting to release their juice.
• Add 1/3 cup wine; deglaze pan, scraping up any brown bits from the bottom with a wooden spoon. The mushrooms should be tender but not mushy. Transfer to a large bowl; season with more salt and pepper, as desired. Repeat process with remaining two types of mushrooms and remaining butter, garlic, wine, and salt, seasoning each batch with pepper.
• Place bread on grill or on a baking sheet in the oven; toast until golden on both sides, turning once. Transfer to a serving platter. Lightly brush one side of each with oil, and rub one side with remaining garlic clove. To serve, spoon mushroom mixture over bread.

MUSHROOM AND RICOTTA BRUSCHETTA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix ricotta, egg, lemon zest, 1/2 teaspoon salt, black pepper, and red pepper flakes in a bowl until smooth.
• Place toasted bread slices on a baking sheet. Sprinkle with 1 tablespoon olive oil and evenly divide ricotta mixture atop 4 bread slices.
• Bake in the preheated oven until cheese is browned, about 12 minutes.
• Heat butter and 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes. Add green onions; cook and stir until softened, 2 to 3 minutes. Stir marsala wine into mixture and cook until reduced by half, about 1 minute.
• Reduce heat to medium-low. Add chicken stock and lemon juice to skillet; cook until liquid has evaporated. Reduce heat to low. Stir in parsley and butter. Season with salt and black pepper to taste.
• Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.

MUSHROOM PASTA WITH RICOTTA

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 3/4 cup pasta water; drain pasta and return to pot.
• Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and cook until softened, about 4 minutes. Add wine and cook until almost evaporated, 4 to 6 minutes. Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes. Remove skillet from heat and stir in 1 tablespoon butter.
• Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce. Serve topped with Parmesan.