Multiple good uses for fresh Mushroom Brushetta topping

It was one of the last recipes remaining to be cooked from my “Celebrating a Healthy Harvest” book, which features two recipe ideas for almost every veggie and fruit around. I’ve checked off almost every item and blogged about them in this column. Very few untested ones remain. Yet I’d been unable to find an occasion for Mushroom Bruschetta, an appetizer.

But when I studied the recipe, I realized this mushroom dish, sautéed with onion and seasonings, could be just as good a topping for burgers or for chicken and rice as it would be spread on French or Italian bread, as the recipe specified. I decided to get some fresh mushrooms, cook them up, and just see where this topping landed.

Wow, was this a sensational dish! (courtesy Chickasaw Nutrition Services, which published the cookbook). Actually the topping landed on all of the above mentioned items except for burgers, but I promised myself that it would be a do-again next time I have some turkey burgers on the grill. The blending of the mushrooms and onions (I actually used red onions) along with the curry set the stage for a tremendous mixing of flavors. This grew better with each day it had “leftover” status. The picture above shows the topping on French bread slices that had been toasted in the oven before I added the mushroom spread. I certainly could see this as a party dish.

I was sorry I had held off trying Mushroom Bruschetta, but it had been worth the wait.

Mushroom Bruschetta

1 tablespoon cooking oil

1 teaspoon ground black pepper

2 teaspoons curry powder

1 pound button mushrooms, diced

1 medium onion, peeled and diced

2 cloves garlic, minced

2 teaspoons dried oregano

2 tablespoons vinegar

1/2 cup fresh parsley (or 2 tablespoons dried parsley)

1 loaf Italian or French bread

Heat oil, pepper, and curry powder in a skillet over medium heat. Stir in the mushrooms, onions, garlic, and oregano. Cover and cook for 3 to 4 minutes or until desired doneness. Remove the pan from the heat; mix in the vinegar and parsley. Cut bread into 16 half-inch slices; toast. Place 2 rounded tablespoons of mushroom mixture on each toast slice; serve. Makes 12 appetizer servings.