Ingredients with Measurements:
- 1 loaf of crusty bread
- 2 large ripe tomatoes
- 2 garlic cloves
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Grill or toaster
- Skillet
Step-by-step instructions:
1. Preheat the grill or toaster to medium-high heat.
2. Cut the bread into thick slices and grill or toast until lightly browned.
3. Cut the tomatoes in half and rub the cut side over the grilled bread.
4. Peel and crush the garlic cloves and mix with the olive oil, salt, and black pepper.
5. Drizzle the garlic oil over the bread and set aside.
6. In a skillet, melt the butter over medium heat.
7. Add the sliced mushrooms and sauté for 5-7 minutes until tender.
8. Season the mushrooms with salt and pepper to taste.
9. Spoon the mushrooms over the tomato-rubbed bread.
10. Sprinkle with chopped parsley and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill or toaster: medium-high heat
Skillet: medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 35g
Protein: 8g
Fiber: 4g
Substitutions for ingredients:
- Any type of bread can be used instead of crusty bread.
- Any type of mushroom can be used instead of sliced mushrooms.
- Margarine or oil can be used instead of butter.
Variations:
- Add sliced onions to the mushrooms for extra flavor.
- Top the mushrooms with grated cheese before serving.
- Add sliced cooked sausage or bacon to the mushrooms for a heartier dish.
Tips and tricks:
- Use ripe tomatoes for the best flavor.
- Use a garlic press to crush the garlic cloves for easier mixing with the oil.
- Don't overcook the mushrooms to avoid them becoming too soggy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven or toaster oven at 350°F for 5-7 minutes until warmed through.
Presentation ideas:
Serve on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Sprinkle with grated cheese or chopped fresh herbs.
Pairings:
Serve with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the bread becomes too soggy, toast it again before adding the mushrooms.
Food safety advice:
Make sure to wash the mushrooms thoroughly before slicing and cooking.
Food history:
Pa amb Tomàquet is a traditional Catalan dish that originated in Spain. It is a simple dish that is made with bread, tomatoes, and olive oil.
Flavor profiles:
This dish is savory and earthy with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve as an appetizer or as a light lunch or dinner.
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Region: Spanish