Reply to Suggestions for vegetarian dinner spread...salads, dips, etc?

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[quote=bakersman]Mushroom / Tomato Bruschetta 
Serves 4

1 lb white or cremini mushrooms, or a combination 
1 tbls olive oil
1/2 medium onion
2 garlic cloves minced plus an additional clove
Kosher salt 
1 lb of fresh tomatoes (peeled and seeded) or canned whole tomatoes (seeds removed) chopped 
1/2 cup water
2 tbls chopped fresh flat-leaf parsley

Oil for brushing bread:
1 tbls of extra-virgin olive oil 
1 clove of garlic crushed

Grated Parmesan (optional)

Crusty bread

1. Remove stems from the mushrooms or trim the ends, rinse quickly and dry.  Cut into thick slices.
2. Over medium heat (4/5 out of 10) heat 1 tablespoon of olive oi in a large skillet (adjust the temp based on your skillet, better to go low than to burn the onions).  Slice the onion and add to the oil.  Cook, stirring frequently, until the onions start to turn golden brown 6-10 minutes. 
3. Add the mushrooms, 2 cloves of finely minced garlic and 1/2 teaspoon of kosher salt (more or less to taste) to the onions. 
4. Cook, stirring frequently, until the mushrooms begin to sweat. 
5, Add the tomatoes and water, give it a good ,stir to combine ingredients.  Increase heat to bring to a simmer, cover and reduce the heat to keep a simmer while covered, and simmer for 30 minutes, stirring occasionally.
6. Add the chopped parsley, and then add black pepper and salt to taste. Remove from heat.

7. Crush a clove of garlic and add it to tablespoon of extra-virgin olive oil.

8. Lightly toast slices of bread and then brush lightly with the extra-virgin olive oil that had the garlic.

9. Spoon the mushroom gravy over the pieces of bread.
10. Sprinkle with freshly grated Parmesan.

[/quote]

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