Browsing Tag

mushroom

Appetizer Recipes

Mushroom Bruschetta

Today we are featuring Executive Chef Eric Hulme of the CA based Tender Greens restaurants, in this quick and easy recipe of wild mushroom bruschetta on ciabatta bread, topped with manchego cheese.

For this simple appetizer you will need: 2 cups of your favorite mushrooms, chopped garlic, chopped shallot, rosemary sprigs, butter, olive oil, 1/4 cup both chicken stock and white wine, 3 slices of ciabatta bread, and shredded manchego cheese. (If you haven’t tasted manchego cheese, you’re in for a treat! This slightly salty Spanish sheeps milk cheese has a gorgeous, buttery, nutlike flavor. You should be able to find it in your local supermarket, or Whole Foods.)

Also feel free to check out this recent post which discusses the history, legends, and correct pronunciation of bruschetta.

Side Dish Recipes Vegetarian Recipes

Roasted Vegetables Napoleon with Chef Keith Snow

Chef Keith Snow of Harvest Eating creates a delicious vegetarian dish by roasting seasonal vegetables with mozzarella cheese.

Ingredients

* 2 sliced whole bell peppers
* 1 red onion, sliced
* 1 zucchini, sliced
* 1 eggplant, sliced
* 1 summer squash, sliced
* 3/4 Cups olive oil
* 2 Tablespoons harvest eating house seasoning
* 1 handful fresh mozzarella cheese, sliced
* 3 Pieces portobello mushroom

1. Place all veggies in a bowl with olive oil, salt, pepper and seasoning mix.
2. Grill veggies on grill pan or on gas or charcoal grill until nice grill marks appear.
3. Layer grilled veggies with cheese in a stack and stick a toothpick in it. Place in 350 degree oven to roast for 3 minutes.