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Portabella Mushroom and Dried Tomato Bruschetta

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“Courtesy of Gourmet Magazine found on Food Network.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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