Mushroom & Artichoke Cheese Bruschetta

Using the leftover stuff I had from last week's kitchen adventures, i merged them together with small toasted bread.

For the Artichoke Cheese Dip, click here

For the mushroom, I basically did the steps in the mushroom soup prep up until the soup stock gets poured in. The only thing I forgot was the salt which should have been at the beginning when i first added the mushrooms. Plus I added some truffle oil (3 drops), chilli flakes, and a bit of soy sauce.


Ingredients:

• 2 packs of white button mushrooms (230g each)
• 1 clove of garlic, whole, uncrushed
• 1 small purple onions, chopped
• 2 tbsp butter
• a dash of dried thyme
• 3 drops of truffle oil at the end
• salt and pepper
• a dash of tabasco or a dash of chilli flakes
• Small pieces of bread (around 2 inches wide)
• 1 oz of Artichoke Dip
• 5 small pieces of bread

How to:

1. Put the butter, mushrooms, a big pinch of salt in a soup pot at med-high heat
2. Keep stirring, the juices will eventually come out.
3. Wait for the juice to evaporate mostly and the mushrooms are now brown.
4. Turn down to med-low heat. Added the onions and saute until clear.
5. Add the herbs, clove of garlic, and the chicken stock and water.
6. Toast the bread, add a dollop of the artichoke cheese, top with the sauteed mushrooms.