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.

Artichoke Cheese Dip!

Because the canned artichokes at home have been left untouched for a long time, my mom asked me to use it soon.

I searched for a recipe... this one is inspired by Chef John's (Food Wishes) Hot Artichoke Dip. I say "inspired", because I don't have all of the same ingredients so it's not an exact copy.

Also, I used the microwave for cooking throughout. :) No oven and stove. In our kitchen, I only know how to get the microwave started.

With the cheese all melted together with the artichoke,  put it in a smaller container and gave it to my parents

Ingredients:

• 1 can of artichokes, drained and roughly chopped
• Some leeks, I only had 1/4 cup
• 2 cloves of garlic, finely chopped
• 2 tbsp of butter
• 3 fresh basil leaves and a few fresh rosemary
• Half a block of cream cheese, though ideally a full block
• 1 tbsp of mayonnaise (if you don't have enough cream cheese)
• 1/4 cup parmesan cheese
• Half a block of grated cheddar cheese

1) Roughly chop the canned artichokes. 2) Chop the leeks, garlic, rosemary, basil and saute with butter (details below).
3) Mix in everything else. 4) Microwave together until the cheddar melts and keep mixing it all together.

Procedure:

1. Roughly chop the drained artichokes and put into a mixing bowl.
2. On a different small microwavable bowl, add in the leeks and butter first and cook in the microwave for 20 seconds. Add the garlic, basil, rosemary into the bowl and microwave for another 20 seconds. When done, pour into the chopped artichokes.
3. Fold in the cream cheese, mayo (optional), parmesan cheese, and cheddar cheese. Make sure everything is mixed well.
4. Microwave together for 1 minute until the cheddar melts. Mix it all together so the cheese mixture becomes smooth.
5. To serve, transfer into a small bowl. Ideally, I should have put it in a small ramekin and added some extra cheese on top for presentation purposes, but I didn't have time.