Crimini Mushroom and Broccoli Bruschetta
1 pound crimini mushrooms, wiped clean and quartered
1 small bundle thyme, tied with string
1/4 cup sliced green garlic (or 2 tablespoons sliced garlic)
1/2 pound tender broccoli di ciccio, broccoli rabe or broccolini, chopped in bite-size pieces
1/2 cup white wine
1/2 cup chopped parsley
Pat of butter
Sliced and toasted whole wheat country bread (I get whole wheat if possible)
1. Warm some olive oil in a large saute pan. Add mushrooms and thyme, cooking in batches if necessary. Once the mushrooms start cooking, they reduce considerably in size.
2. When the mushrooms have released their liquid and started to cook down, add green garlic and broccoli; saute for a minute or two. Add wine and reduce down. When mushrooms are tender, remove from heat. Stir in parsley and butter.
3. Serve on top of sliced, toasted country bread as a rustic bruschetta. For brunch, top the bruschetta with a sunny side-up egg.
-- Carlo Espinas, executive chef, Comstock Saloon