Sautéed mushroom and rosemary bruschetta

• Vegan

• Produce

  • 1 lb Cremini mushrooms
  • 1 clove Garlic
  • 1 1/2 tbsp Rosemary, Fresh

• Baking & Spices

  • 1 Small pinch Black pepper, freshly ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 French baguette

• Beer, Wine & Liquor

  • 1/4 cup Pinot noir

Found on culinaryginger.com

Description

Directions

• Adjust oven rack to the top of the oven and preheat broiler.
• Place the bread slices onto a baking sheet and broil on each side until golden brown. Keep your eye on them. Remove and set aside.
• To a large sauté pan, heat the oil over medium heat.
• Add the mushrooms and cook until the mushrooms start to brown.
• Add the garlic, salt, pepper and rosemary Stir.
• Cook for 2 minutes then add the wine and stir to mix.
• Cook until all the wine is gone.
• Top each bread slice with the mushrooms and serve warm.