Mushroom Marsala Bruschetta is a delicious and flavoured version of one of the most famous Italian appetizers. This dish is deliciously made with baby bella mushroom nicely tossed in little oil adding salt, pepper, marsala wine and flavoured with thyme. It is further sprinkled with some butter, walnuts and parsley to give that additional taste and flavour.
Generally the mushroom Marsala bruschetta is served over crusty baguette type bread sprinkled with cheese crumbles to give a nice smooth texture and punch. This incredible mushroom bruschetta is flavoured with marsala wine, mixed with toasted walnuts, and then topped with gorgonzola cheese crumbles. The combination of flavours is delicious, and the mushroom mixture can be prepared hours before serving which makes this recipe great for entertaining. Any crusty baguette type bread would work well in this recipe.
Bruschetta is an antipasto from Italy whose origin dates to at least the 15th century. A bruschetta consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. There are many other variations which may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In Italy, Bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salami called ventricina is served. Raw pork products and spices encased in pig bladder are aged and the paste spread on open slices of bread which are sometimes grilled. This was a way of salvaging bread that was going stale. In Tuscany it is called fettunta and it is usually served without toppings, especially in November, to taste the very first oil of the season.
Baby bella mushrooms are, quite simply, the common mushroom—Agaricus bisporus—cultivated and consumed all over the world, but names of this familiar fungus change with its stages of maturity. When the flesh is white or light brown, it’s known as the common mushroom, button mushroom, white mushroom, table mushroom, and in strains with darker flesh, it’s called the champignon mushroom, crimini mushroom, Swiss brown mushroom, and the Italian mushroom, among others. When it is fully mature, we call it the Portobello mushroom. Portobello Bruschetta is a very popular appetizer from the Italian cuisine.
Mushroom Marsala is elegant and delicious to taste. It’s also really easy to make. A rich sauce of wine flavored with thyme, seasoned with salt and pepper enrobes the mushrooms which is browned, then braised in the sauce. Marsala wine is Italy’s most famous fortified wine frequently used in cooking. A typical Marsala sauce, for example, involves reducing the wine almost to a syrup with onions or shallots, then adding mushrooms and herbs. One of the most popular Marsala recipes is chicken marsala, in which flour-coated pounded chicken breast halves are braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices. Marsala is also used in some risotto recipes, and is used to produce rich Italian desserts such as zabaglione, tiramisu and shortcake.
To prepare this exotic Mushroom Marsala bruschetta, firstly heat little oil in a frying pan and add the mushrooms. Cook the mushrooms over medium heat until they are tender and lightly browned. Add thyme, salt, pepper and Marsala wine. Cook over high heat until the wine begins to reduce and thickens. Remove from the heat and add the butter, walnuts and parsley.
Before serving, toast the crusty bread slices until lightly browned on both sides and place the bread slices on a platter and spoon the mushroom mixture unto each bread slice. Sprinkle cheese crumbles, finely chopped fresh parsley on top of the mushroom mixture and serve.
Do try this excellent and appetizing dish made with wonderful baby mushrooms and marsala. It makes a great combination! Click on the link for detailed recipe: