Start with a loaf of super crusty bread, being a bit stale is no big deal, maybe even better.
I use Dutch oven bread, which I might write up later.
Bruschetta
Bread (obviously)
Olive oil
Garlic
Thyme
Marjoram
Pepper flakes
Balsamic vinegar
S (kosher/sea) & P (freshly ground)
Slice bread on an angle about an inch, need about seven slices for this amount of mushies
In a small bowl (I like custard dishes) mix up: ~3.5 tbsp oil and a few small drops of balsamic.
I don't measure seasonings so lets say: .5 tsp thyme and marjoram; .25 tsp pepper flakes, salt and pepper.
I like to take tw o medium cloves garlic and mash them up with the salt in a mortar and pestle, or just use a garlic crusher.
A regular mince will tend to burn, I like it being a uniform cream, almost.
This combination (the marjoram, I think) yields a "meatiness," according to my brother, especially when he's crazy with vegetarianism during lent, when I first made this.
Spoon this mix onto the bread slices, rub in on both sides, let it sit for ten minutes or so.
(Fix the mushrooms up while the bread is soaking up the oil.)
Grill over low heat four or five minutes each side.
Mushrooms
Butter
1 lb baby bella mushrooms
Garlic and or shallots
S&P
Thyme (fresh, preferably)
Tarragon (fresh, preferably)
Fennel seed
Anchovies (sack up)
Tomato
Lemon
Parmesan
Toast ~.25 tsp fennel and buzz up in grinder/mortar & pestle
Rinse the mushrooms in water (unless you're genuinely psychotic and use a mushroom brush) and dry on some towels.
Chop them roughly, however you like, I go with a mixed bag of sizes & shapes.
I also like to take one or two and put it through a fine grater and sauté it with the rest.
Mince 2 cloves garlic or one clove and one small shallot, take the leaves of two sprigs thyme and chop one sprig of tarragon, chop the hell out of the tomato (concassé would be préféré)
Sauté (medium heat) mushrooms & shallot in a few pats of butter (or if you're ballsy the anchovy oil) for a minute or two, sprinkle with just a bit of salt, too much pepper and the fennel seed.
Add two or three anchovies, herbs, garlic and tomato plus half a teaspoon or two of lemon zest, mix it up to break down the anchovies.
Sauté on medium-high for two or three minutes, squeeze in a quarter of a lemon.
Spoon over the freshly grilled bread, sprinkle with a bit of parmesan, broil on low for two minutes and serve.
