Creamy Mushroom Pasta & Bruschetta
For the pasta:
- 1 tbsp olive oil
- 3 cups chopped mushroom
- 1 white onion finely chopped
- 1 clove garlic minced
- 1/4 cup red wine
- 1 tbsp butter
- 1 tbsp flour
- 8 oz cream
- 1/4 cup shredded gruyere cheese
- Cooked pasta
Saute onions and mushroom until fully cooked and moisture is removed from mushrooms. Add garlic and cook for another minute. Then add red wine to deglaze pan and let the wine cook down. Meanwhile melt butter in a separate pot whisk in flour and cream. Once the cream is warmed add to pan with mushroom. Add shredded cheese and constantly stir until thick. Serve over cooked pasta.
For the bruschetta:
- 1 cup chopped red cherry tomatoes
- 1 cup chopped yellow cherry tomatoes
- 2 cloves garlic minced
- 1/4 cup chopped basil
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- gruyere, mozzarella or other cheese
- Loaf of French bread
Combine chopped tomatoes, garlic, basil. Toss with oil and vinegar and let marinate for at least 15 minutes. Use a slotted spoon to place on sliced bread and top with small pieces of cheese. We used gruyere this time but is great with other cheese or no cheese at all. Broil in oven until bread is toasted.
