Fungo bruschetta dell'autunno

Or just Fall mushroom bruschetta for the non-pretentious ;-)


Ingredients



Diced Chicken of the Woods Mushroom

Minced Garlic

Chopped Basil

Chopped Onions

Chopped Shallots

Diced Roma Tomatoes

Sliced Black Olives

Julienned Sun dried Tomatoes in Olive Oil (Include the oil in the mix)

White Wine

Fat Free Half n Half Cream

2% shredded Mozzarella Cheese

Salt and Fresh ground Black Pepper to taste

Fresh Baguette


Directions


In low to medium heat sauté garlic, shallots, onions, tomatoes cook until onions are translucent.
Add mushrooms cook until soft. Add wine, cream, Basil, sun dried tomatoes cook for at least
8-10mins. Add Black Olives season with salt and pepper. Let Cool. Add Cheese. Pre heat oven at 375 degrees.
Sliced Baguette about ˝ thick. Arrange on non-stick baking sheet.
Scoop a good amount of the stuff on top of the Baguette.
Bake for at least 10mins. Or until Bread is light golden brown or when cheese is melted.