The bruschettas are a ideal option to present as incoming, to include a rich Sunday brunch (when we get up late and the time runs unhurried), as a lunch or dinner light, or to accompany a good chat between friends. Here I present some very easy to realize that they are going to conquer the whole world.
Ingredients For 6-8 Units
Ingredients for the bruschetta
- 1 red onion, cut in pen or in julienne
- 200 grams of Portobello mushrooms, cut into slices
- 1 bunch of arugula selvatica
- 6-8 slices of delicious bread
- 1 tablespoon of oregano
- 1 tablespoon of onion powder
- 3 tablespoons of Marsala wine (or a wine that is generous)
- Salt, pepper and nutmeg to taste
- Grated Parmesan cheese, as needed
- 1 tablespoons of coconut oil
Ingredients for the dressing
- 3-4 tablespoons of mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon of turmeric
- 1 teaspoon of Masala or Garam Masala
- A drizzle of oil
- Salt, pepper and nutmeg to taste
Preparation of Bruschetta with Portobello Mushroom and arugula salad Masala
- Sauté in coconut oil, the onion and the mushrooms without condimentarlos or remove them a lot to not release all their juices. Once browned, season them with salt, pepper and nutmeg, freshly ground, onion powder, oregano and Marsala wine. Let the alcohol evaporate over high heat and then cook over low heat until caramelicen slightly. Reserve.
- Then, we cut thin slices of bread (if it is homemade so much better) and we have on a baking sheet, moistened with vegetable spray or brush with oil. Brown them in the pan in a hot oven and, when you turn the slices, we place on each a portion of the mixture of onions and mushrooms that we had booked. Above, we have abundant grated Parmesan cheese. We oven to broil.
- Meanwhile, prepare the dressing to decorate the bruschetta at the time of serving. To do this, mix the mayonnaise with the turmeric, the lemon juice, the Masala or Garam Masala, oil, salt, pepper and nutmeg. Beat until you get a consistency of sauce or light cream. If necessary, add more oil or lemon juice to lighten the mixture.
- Finally, dress the arugula leaves with olive oil, salt and pepper.
- Once the cheese has melted, we stock over each bruschetta arugula leaves, and decorate with the salad dressing. Serve im median tely.
Notes and Tips
Coconut oil can be replaced by any other vegetable oil. Similarly, the fungi grilled portobello mushrooms can be substituted for mushrooms of Paris, shiitakes, oyster mushrooms or mushrooms of your preference. Meanwhile, onions, purple or red can be replaced by white onions, shallots, leeks or ajoporros.
The bruschetta can be prepared in the traditional way, by rubbing a clove of garlic and sprinkling with a dash of oil each slice of bread before browning in the oven.
Mayonnaise to prepare the dressing can be home-made, milk-based or vegan.
The arugula selvatica or wild (for a more intense flavor and spicy than the traditional) can be substituted for arugula common, radicchio or watercress leaf of earth. In any case, should be placed on the bruschetta before serving, once cooked au gratin, so that the heat of the oven not the the affects.
The cheese used for the recipe (in case you wish to replace the Parmesan) must be an aged cheese, tasty and parked not overshadowing the other flavours, but that knows how to highlight them.
The Masala or Garam Masala is a spice mixture used in indian cuisine, there are as many varieties as combinations are possible. It usually contains peppers, black and white, green pepper and Cayenne, coriander, ginger, turmeric, cloves, nutmeg, mustard yellow and brown, laurel and coriander.
Whenever possible, try to use vegetables, flours and dairy organic, like organic eggs or grass.