Portabella Mushroom And Dried Tomato Bruschetta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup dried tomatoe
• 1 cup water
• 2 teaspoons balsamic vinegar
• 4 portabella mushroom caps
• 3 tablespoons olive oil
• 4 slices crusty italian bread

Recipe

• 1 in a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes.
• 2 in a blender puree tomatoes, cooking liquid and vinegar until smooth and season with salt and pepper.
• 3 cut mushrooms into 1/4" thick slices and mince garlic.
• 4 in a large skillet heat 2 tbs. oil over moderate heat until hot but no smoking and cook mushrooms and garlic with salt and pepper, to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes.
• 5 remove skillet from heat and toss mushrooms with remaining tbs. oil. keep mushrooms warm, covered.
• 6 toast bread and spread with tomato puree. top with mushrooms.