Dinner is probably the most difficult time of the day for us: we usually don’t eat a cooked meal, but go for sushi, salads or other appetizers. Bruschetta is probably one of the favorites – especially since we discovered the small ciabatta breads at Superstore.
Today, I prepared a mushroom based mixture that can be used to make bruschettas. My plan was to make enough for two separate meals, but we’ll see how that plan turns out…
- 7 – 10 big, white mushrooms (washed and chopped)
- 1 bell pepper (washed and chopped)
- 1 onion (peeled, washed and chopped)
- olive oil
- balsamic vinegar
- fresh dill
- fresh parsley
- Peel, wash and cut the onion into slices. Fry with a bit of olive oil.
- When onion is translucent, add chopped bell pepper and mushrooms. Use a lid to keep the moisture in, but check every 5 minutes to see if you need to add some water.
- After around 15 – 20 minutes, add the chopped dill and parsley (you’ll need around 3-4 stems of each). Add salt, pepper and paprika, and more water if needed. Cook for 10 more minutes. Remove from heat, transfer on plate and enjoy it on toasted ciabatta.