Caputo’s Porcini & Asparagus Bruscetta

8 oz. Fresh Porcini mushrooms, cleaned, trimmed and sliced
4T extra virgin olive oil
2T balsamic vinegar
1/2t hot chili flakes
1T Fresh basil leaves, cut into thin strips
1 clove garlic, thinly sliced
salt and pepper to taste
8 oz. asparagus spears, cleaned and trimmed
8 slices Crusty Italian bread, about 1 inch thick, grilled or toasted

Sauté the mushrooms in 2 tablespoons of the olive oil for about 3 or 4 minutes. In a mixing bowl, gently stir together the mushrooms, 2 tablespoons of olive oil, balsamic vinegar, red pepper flakes, basil and garlic. Season lightly with salt and pepper.

Meanwhile, bring a saucepan of water to a boil and blanch the asparagus for about 2 minutes. Remove from heat and immediately place the asparagus in cold water for several minutes, drain well. Slice the asparagus into ½ inch pieces and gently mix with the mushroom mixture.

Place a slice of bread on a serving plate, evenly divide the mushroom asparagus mixture over the bread slices and serve.

(For this recipe you may substitute morel or Portobello mushrooms)

Add comment