1 Cup Oyster Mushrooms
1 Cup Baby Portabella Mushrooms
2 Tablespoons finely chopped fresh Garlic
6 Tablespoons Olive Oil
Sal & Pepper
½ Loaf Country Italian Bread thickly sliced
Brush both sides of the bread slices with 2 tablespoons olive oil and grill until golden brown.
Cut mushrooms into chunks and sauté with 4 tablespoons olive oil and garlic over medium/high heat until golden brown.
Pile mushrooms on toasted bread slices and serve immediately.
That’s it, that’s all you have to do!
Pairs Well With
Dining in New York is always a treat but my latest trip there proved to be absolutely the best foodie experience I have had in a long time! We went to Mario Batali’s market/eatery, Eataly and what a treat that was!
The market is filled with produce so fresh it literally gave me shivers. There is a cheese area that rivals anything I know from France and Italy with whole rounds of parmesan piled high along with a hundred other cheeses to tempt any palate! I can’t forget to mention the meats and fish; you’ll want to buy one of everything and then top it all off with a fresh pasty before you leave!
The eatery is divided into separate areas; we chose to dine in the vegetarian restaurant and boy am I happy we did! We opted to try two specials; mushroom brochette and broccoli rabe brochette which had us ooooing and awwwwing with flavor delight!
Naturally as soon as I got home I wanted to try and incorporate these wonderful dishes into our normal dining habits and treat my family to at least a hint of the amazing dishes I had just enjoyed. I’m not going to say I was able to recreate the dishes exactly; because I wasn’t. But I would like to share with you the two brochettes that came out of Mario Batali’s Eataly; my family declared them fantastic and I think you will too!