Cabernet Mushrooms on Grilled Bread

All too often people think eating flavorful, succulent, aromatic food must involve rich meats and even richer sauces. Think red wine, hearty mushrooms, rustic grilled bread, and a sprinkling of feta and you have a delicious, succulent, aromatic meal deserving of fine china, or that unbreakable dinner-ware you are patiently waiting for your kids to out grow.

8 oz. button or ‘baby’ portebella mushrooms sliced thin and evenly.

4 slices of grilled french bread, 6 x 3 inches, and trimmed to be only 1 inch thick prior to grilling.

4 tablespoons feta cheese

1/4 cup diced roasted red peppers

1/8 cup finely diced celery

2 tablespoons extra virgin olive oil.

1/4 teaspoon black pepper

1/2 teaspoon sea salt

1 teaspoon dried basil

1/2 teaspoon celery seed

1 teaspoon fresh lemon joice

2 tablespoon water

2 tablespoons minced, dried onion

1/2 teaspoon dried rosemary

1 cup red wine- Cabernet works best

Heat oil in pan.  Add roasted pepper and celery and cook 1 minute on medium. Add sliced mushrooms.  Sitr constantly and cook 2 minutes on medium.  Add dried onions, water and seasonings.  Cover and cook 5 minutes on  medium, stirring frequently.  Remove cover and cook until mixture is nearly dry.  Add wine, stirring constantly for two minutes.  Reduce heat to medium low and cook until mixture begins to thicken and liquid reduces by half.  Remove from heat and cover.

Plating:  On individual serving dish place a 6 x 3 inch slice of grilled french bread. Spoon 1/4 of mushroom mixutre over bread with sauce.  Sprinkle with 1 tablespoon feta cheese.  I use fat free feta here, but try your favorite cheese!