Inspired by the bruschetta we had at Maxwell's in Tacoma (the most delicious food I've had in quite some time...bar none!), I set out to make some mushroom bruschetta of our own. Oh and BTW (by the way), in all my days watching The Food Network, I learned that it is pronounced bru - skeh (or skih)- ta. Thanks Giada!
Let me first just give a HUGE shout out to Maxwell's after eating our 7 year anniversary meal there. It was absolutely unbelievably divine. I couldn't stop saying, "Mmmm, this is so good," throughout every course of the meal. The sauces, the layers of flavor...oh my goodness. For days after, literally, I couldn't stop talking about the meal we shared. I HIGHLY recommend visiting this restaurant at some point. The menu includes a great variety of amazingly delicious food, and you won't be disappointed.
So their mushroom bruschetta...
Aiming only to use the ingredients I had on hand, I used crimini mushrooms, butter, olive oil, a little salt and pepper, a little rosemary from my pot outside, marsala wine (which I most often use for Chicken Marsala...recipe coming soon...), quickly made crustini, and a sprinkle of parmesan.
After all was said and done, the bruschetta was good. I did not jump for joy when I ate it or anything, but definitely edible with high hopes of making it even better next time around. I will say it was missing something...a bit of a zing. Looking again at their ingredients, I think in making it next time, I might make a trip to the store for garlic, a variety of mushrooms, sourdough (which might help with the zing factor), and maybe even figure out a way to score some port or red wine (we are not wine drinkers at all...need to find a friend who always has some on hand!). I think all those changes to could help the zing factor and bump up the flavor quite a few notches.
Have you made anything on the fly that was inspired by a restaurant with only ingredients you had lying around? Or maybe, have you experimented with a new recipe lately...and it turned out fabulously?