Bruschetta with Mushroom Topping

Page 104

| Course Type: Appetizers

(1 review)

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Recipe Review

The mushroom is front and centre in this ragu that’s flavoured with tomatoes, onions and garlic. The flavour was quite nice but it did need a little help.

The author gives you the option of using canned tomatoes; I chose to use fresh and that may have contributed to this recipe’s downfall. The tomatoes started to disintegrate after 20 minutes of simmering, so I didn’t cook them for the additional 10 minutes….perhaps canned would have fared better. Also, my tomatoes weren’t very acidic so I added a squeeze of lemon. Using stock instead of water or a splash of white wine would have improved the flavour of this dish even more.

It was a little watery for a bruschetta topping, but it was wonderful served over cheesy, herbed, grilled polenta.

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Comments

southerncooker - 14th September 2012
This looks gorgeous and delicious. I love polenta but have never tried grilling it. I grew up on polenta but here in the south we called it mush. I was intrigued that you made it in the microwave.

Zosia - 15th September 2012
Grilled is our favourite way of eating it but "mush" certainly has its place! (especially with braised veal shanks - yum)
I've added the NYT recipe link to the microwave polenta on that recipe's review page.

Leeka - 16th September 2012
Looks yummy!

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