Recipe: Mushroom bruschetta

Who doesn’t love fall in Nevada? Gorgeous weather, pumpkins, leaves falling, crisp mornings, warm afternoons, baseball and football, something for everyone.

I just got back from a fabulous trip to Tuscany and London with my sister, Darlene Cobbey. It was a celebration of my 75th year on this earth and an early 80th for her. Despite getting off to a rocky start, no luggage for the first five days of our vacation, we managed to make it through with lots of laughter and wine. The ability to laugh at oneself and just go with the flow when you are in a foreign county is priceless that and knowing a few phrases in Italian also helped.

In a short week we became addicted to bellying up to the bar and having our cappuccinos every morning in a real cup. Added bonus, this bar was in a Patisserie that had the most wonderful pastries, hands down the best I have had. One of our adventures on this trip was a cooking class. Cooking classes in Italy are always great because naturally you get to eat all the food you prepare.

The recipe I’m going to share with you today is from this class and simple to prepare. I confess I have never had this type of bruschetta before, but it is going to be a regular around our house especially in the winter and spring when fresh tomatoes are not available. We made three kinds of bruschetta, tomato, mushroom, olive oil and garlic. All were tasty.

Directions

Slice your mushrooms (8-12 oz) in a bowl, then chop them into small pieces. Add salt, pepper, olive oil and the juice of one small lemon. Mix everything together to taste.