Bruschetta with Mushroom Topping
From
The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com
Cookbook
Page 104
Course: Appetizers
Photo by Zosia
Photos (1)
Zosia
Reviews
1 reviews,
average rating 3.0 / 5
★
★
★
★
★
2 found this helpful
Sign in to mark helpful
The mushroom is front and centre in this ragu that’s flavoured with tomatoes, onions and garlic. The flavour was quite nice but it did need a little help.
The author gives you the option of using canned tomatoes; I chose to use fresh and that may have contributed to this recipe’s downfall. The tomatoes started to disintegrate after 20 minutes of simmering, so I didn’t cook them for the additional 10 minutes….perhaps canned would have fared better. Also, my tomatoes weren’t very acidic so I added... Read more
The author gives you the option of using canned tomatoes; I chose to use fresh and that may have contributed to this recipe’s downfall. The tomatoes started to disintegrate after 20 minutes of simmering, so I didn’t cook them for the additional 10 minutes….perhaps canned would have fared better. Also, my tomatoes weren’t very acidic so I added... Read more
3 comment(s)
southerncooker
· 13 years ago
This looks gorgeous and delicious. I love polenta but have never tried grilling it. I grew up on polenta but here in the south we called it mush. I was intrigued that you made it in the microwave.
Zosia
· 13 years ago
Grilled is our favourite way of eating it but "mush" certainly has its place! (especially with braised veal shanks - yum)
I've added the NYT recipe link to the microwave polenta on that recipe's review page.
Leeka
· 13 years ago
Looks yummy!