If yesterday’s post made you feel sorry for me that my BFF is actually my mother, don’t fret. I do have a few other friends.
In fact, it was said friends I was thinking about when I dreamed up this new creation, Masala Mushroom Brushetta. That’s Masala, not marsala. Indian, not Italian. A fact I had to correct a few times when one of my gal pals kept calling them Marsala. No, Ma-sa-la, like curry, not the wine.
Anyways, as you will see in the next few weeks, I have been on quite the Indian-Curry kick. I can think of two reasons for this:
1. My sister and I enjoyed the most amazing Indian food in Baltimore, MD a few weeks ago. Nothing is better than sisters and Pakoras. I swear I have been dreaming of Korma ever since.
2. I recently cleaned out my spice cabinet and realized that I have more Indian spices than any white girl should own. I have a tendency to get a little crazy at Penzey’s, but who can blame me? It’s what I imagine heaven to be like.
I was thinking of a new appetizer that I could bring to wine night: a monthly excuse for my girlfriends to get together to chat, eat, and drink wine. (It’s as fun as it sounds.)
To see if these were worthy of such an event, I invited two of them to come over last Sunday to sample this and a few other dishes.
The best compliment?
“I hate mushrooms and I love these”.
Ladies and gentleman, we have a winner. Now go grab your spices and let’s get cookin’!
Masala Mushroom Brushetta
1 loaf sourdough baguette
1 clove peeled garlic
2 cloves garlic, minced
1 onion, thinly sliced
1 lb. mushrooms (preferably a mixture of cremini, button, and shitake. Although really, any kind will do) 2 tbsp. olive oil
1/2 tsp. ground cardamom
1 tsp. ground cumin
1/4 tsp. ground cinnamon
1/2 tsp. red pepper flakes
1/8 tsp. ground coriander
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/2 cup vegetable broth
1/4 cup cilantro, for garnish
Preheat oven to 400°F. Slice the baguette into 1/2″ slices. Place on baking sheet and toast for 2-3 minutes each side until golden brown. Remove from oven and rub with clove of peeled garlic. It will “melt” into the sliced bread. Do this for each toast point and set aside for later use.
Heat a large skillet over medium heat. Add the olive oil, garlic, onions and cook for 10 minutes until onions start to turn golden-brown. Add spices and cook, stirring constantly, about 2 minutes. Add the mushrooms in an even layer and let cook for 2 minutes without touching them. Gently stir, flipping the mushrooms and do the same for the other side. They should be slightly brown, almost crispy on the outside.
Add 1/4 cup of the vegetable broth and let cook until most of the broth has been absorbed. If you need more, add it. There should be a little sauce with the mushrooms. Be sure to scrape the bottom of the pan as you stir to free up any cooked bits of spice.
Top each toast with a scoop of the mushroom mixture. Garnish with chopped cilantro.
Call your friends & invite them over. Curry’s are made for sharing!