Mushroom Bruschetta (inspired by Thordis A.)

If you're not yet acquainted with the work of Icelandic painter Thordis Adalsteinsdottir, you definitely should be. This quick-rising art star happens to be one of the nearest and dearest at Cafe Drake, but also hosts wonderful dinners herself. Recent memorable meals include a bright summer pasta of zucchini and lemon, a North American variation of an Icelandic classic dish featuring baked fish and potatoes in a mustard sauce, and a multi-course luncheon (pictures from the afternoon below). Visit her website to view her intriguing work (http://www.thordisnyc.blogspot.com) and see when she may be showing at a gallery or museum near you! In honor of many lovely meals shared with together, we present below an adaptation of an Adalsteinsdottir luncheon starter that is a favorite of ours.


WILD MUSHROOM CROSTINI

A perfect cocktail party food, as almost everyone likes mushrooms and certainly EVERYone likes a hot appetizer with a drink. Make the mushrooms ahead of time and re-heat and assemble crostini just before guests arrive. I once served these with an endive salad as a light luncheon entrée.

1 T. butter / 2 garlic cloves, minced / 1/3 lb. or so mushrooms, assorted varieties (washed and chopped) / ¼ cup white wine or vermouth / Salt and pepper /1 baguette, thinly sliced and toasted

1. In a large skillet melt the butter over medium heat.
2. Add the garlic and mushrooms and turn heat to high. Cook until all the liquid has evaporated from mushrooms, stirring constantly. This will only take a few minutes so be careful not to burn.
3. Add the wine and reduce to a simmer until almost all liquid is cooked out. Season with salt and pepper and spread mushrooms on toasted bread slices. Serve hot.

Additional Suggestions: If you like the flavor of nutmeg (who doesn’t?) sprinkle a bit in during the final stage of cooking. Garnish with snipped chives or chopped hazelnuts. Also, a tiny dollop of sour cream adds a rich touch. Use a whole grain baguette if readily available; it’s both healthier and tastier I think.