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Wednesday, May 4, 2016

The secret to outdoing your favorite restaurant

Friday, October 5, 2012

Bruschetta with Skillet-Seared Mushrooms and Grana Padano
Family Features

Making dishes worthy of a choice restaurant menu doesn't mean spending hours in the kitchen. It's more about choosing top-drawer ingredients -- and here are a few you can pick up in

the deli department. They're all members of an elite club of authentic foods made according to traditional methods and are certified PDO (Protected Denomination of Origin) by the European Union.

*Grana Padano, a cheese made only in the Padana Valley in Northern Italy,

is terrific for easy but sophisticated dishes.

*Prosciutto di San Daniele is a special ham, produced in San Daniele del Friuli, in the Northeast of Italy, and like all PDO products, it must pass the strictest inspection.
*Parmigiano Reggiano, renowned for its complex flavor, is made exclusively in Parma, Reggio Emilia and three other neighboring Italian provinces.
*Prosciutto di Parma, a delicately flavored, all-natural ham, is produced in the gently rolling hills near Parma.

With legendary European foods, it's easy to make restaurant-quality dishes like these. For more serving ideas and information about the PDO system, visit www.legendsfromeurope.com.

Bruschetta with Skillet-Seared Mushrooms and Grana Padano

Yield: 4 portions

4 slices country-style bread
4 ounces Grana Padano, coarsely grated
3 tablespoons extra virgin olive oil
1 pound crimini mushrooms, thinly sliced
1 small red bell pepper, cut in 1/2-inch pieces
2 cloves garlic, cut in slivers
2 teaspoons flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup half-and-half

Preheat oven to 400F. On baking sheet, toast bread until crisp, about 10 minutes. Scatter one-third of the Grana Padano over toast.

In large skillet over medium-high heat, heat olive oil; add mushrooms and cook, stirring occasionally, until they give off liquid, about 5 minutes.

Stir in bell pepper and garlic; cook until tender, about 5 minutes. Reduce heat.

Stir in flour, salt and pepper; cook, stirring, 2 minutes;

add half-and-half and simmer until slightly thickened, about 3 minutes.

Divide over bruschetta and top with remaining Grana Padano.

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