Tuesday, July 20, 2010

Portobello Bruschetta with Rosemary Aioli

Good morning everyone!! Monday is over and we are moving on to Tuesday, I hope everyone had a great start to the week. Today we are going to do one of my long time favorites, Portobello Bruschetta with a Rosemary Aioli. Portobello mushrooms are one of my favorite, they have a great steak like taste. This one is very easy to make. As always just have fun, it’s all about gathering your friends and family around the dinner table for quality time together!!

Thank You

Portobello Bruschetta with Rosemary Aioli

Balsamic Vinegar- 1 ½ cup
Honey- ¼ cup
Brown Sugar- ¼ cup
Thyme- 1 ½ tablespoons (fresh, chopped)
Portobello Mushrooms- 6
Olive oil- 4 tablespoons
Red Onions- ¾ cup
Roasted Red peppers- ½ cup (canned is fine, sliced)
Green Onions- 4 tablespoons (chopped)
Basil- 4 tablespoons (fresh, chopped)
Garlic- 1 tablespoon (minced)
Arugula- 5 ounces

Method to the Madness

1) Preheat oven to 375, in a mixing bowl add honey, brown sugar, thyme, balsamic vinegar, and mix well. Transfer 2 cups of the marinade to a small bowl and set aside.
2) Place mushrooms in a baking pan, pour the remaining marinade over the mushrooms, cover with foil, and bake until mushrooms are tender. Let cool and then slice into ½ inch wide strips.
3) Heat oil in a sauté pan, and add red onions and sauté until very tender and beginning to brown. Pour in reserved marinade, and cook until liquid is evaporated. Turn off the heat.
4) Toss roasted peppers with the green onions, basil, garlic, and 1 tablespoon of the oil.
5) For dinner time, start with a crostini; add the mushrooms, then the arugula, and then the onion mixture then finally the red pepper mix. Garnish with a drizzle of the rosemary aioli.

• For the crostini’s, all I do is slice a nice fresh baguette about ¼ inch thick, brush with Olive oil and season with salt & pepper. Bake until golden brown, let rest.
• For a simple rosemary aioli, take 2 tablespoons of olive oil in a sauté pan and 2 tablespoon of minced rosemary and sauté for 3-4 minutes, until fragrant. Add to ¾ cup of store bought mayo, and a pinch of salt & white pepper. If it is too thick for a drizzle add some rice wine vinegar. Put the mix into a squeeze bottle, if you don’t have a squeeze bottle a pastry bags works perfect.
• Quick tip of the day. When adding ingredients to a recipe and you’re not sure of the amount remember you can always add more but you can never take it out.

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