Mushroom Pesto Bruschetta

Did I tell you that I am head over heels in love with mushroom?  I have no issues having a mushroom soup as an appetizer, tandoori mushroom for an entree, mushroom tikka masala with naan for main course :).  Any restaurant I visit for the first time, I always choose at least one mushroom dish, that way I am quite adventures with mushroom dishes. S was one among the many people who dint like mushroom, now I wonder if he doesn't mind the vegetable due to my obsession with it or did he acquire the taste naturally. This month my kitchen has been quite mushroom heavy and I have been forbidden to buy any mushroom by S until further asked otherwise!  Ha ha! So during the mushroom month, I wanted to make a mushroom bruschetta and it was a winner :).

Another Aromas cafe inspired dish this is. One of my favorite frequent orders is their cheese mushroom bruschetta, and  bruschettas are quite simple to make if you don't have to make the baguette itself  :). Some french baguette, sauteed mushroom and some pesto and you are ready to put up an awesome starter for a party.

Mushroom Pesto Bruschetta

Ingredients

Serves - 2 [Makes around 10-12 pieces]
Prep Time - 20 min
Cook time - 15 min

1 French baguette
Mushroom - 200 gm cleaned and chopped finely
Shallots - 4-5 , chopped finely
Coriander leaves - 4 Tbsp finely chopped
Salt - as per need
Pepper - to season as per need
Garlic cloves - 4 chopped finely
Shredded Parmesan/mozzarella cheese - 5 Tbsp
Olive oil - 1 tbsp

For the Pesto

Basil Leaves - 1 Handful
Almonds - 5-6
Garlic cloves - 2
Olive oil -  4-5 Tbsp
Salt - as per need

How do you do it

First to make the pesto , chop the almonds and dry roast them until they give out a nice aroma and slightly start to brown.

Bring 1 cup salted water to a boil; add basil, and submerge with a spoon. Let it boil for a minute or two. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels

Combine the basil leaves, toasted almonds , garlic cloves , salt and grind in a food processor without any water for first few pulses. Then add olive oil tbsp by tbsp and grind until all of them come together well. The final texture of pesto will be a little coarse. Keep aside.

In a frying pan heat olive oil. Add mushrooms and saute until liquid evaporates (about 3-5 min.). Add shallots and garlic, saute for 1 more minute. Add coriander leaves, salt and pepper to taste. Remove from heat.

Cut the french baguette into diagonal cross section of 1 inch. Brush one side with olive oil. Place slices on a baking sheet and broil in oven until LIGHTLY golden brown (this takes only 2 min). Remove from oven and spread each slice with basil pesto and topped with mushroom mixture. Last sprinkle some cheese on top. Return to a preheated 180 degree C. oven. Bake until cheese is melted and center toppings are hot (about 2-5 minutes).

You can toast the baguette even in a frying pan if you don't have an oven. Brush the baguette on both sides with oil and toast only one side until slightly browned. Don't let it brown a lot. Remove from frying pan, spread with pesto, top with mushroom mixture and some cheese on the browned side, return to pan and close with a lid and heat on low flame until  the cheese melts.



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