portabella-mushroom-and-dried-tomato-bruschetta-101096.json

{
    "directions": [
        "In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender pur\u00e9e tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.",
        "Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered.",
        "Toast bread and spread with tomato pur\u00e9e. Top pur\u00e9e with mushrooms."
    ],
    "ingredients": [
        "1/4 cup dried tomatoes",
        "1 cup water",
        "1 teaspoon balsamic vinegar",
        "2 portabella mushroom caps (about 3/4 pound)",
        "2 garlic cloves",
        "3 tablespoons olive oil",
        "2 slices crusty Italian bread"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Mushroom",
        "Tomato",
        "Appetizer",
        "Vegetarian",
        "Quick & Easy",
        "Spring",
        "Gourmet",
        "Vegan",
        "Pescatarian",
        "Dairy Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Portabella Mushroom and Dried Tomato Bruschetta",
    "url": "http://www.epicurious.com/recipes/food/views/portabella-mushroom-and-dried-tomato-bruschetta-101096"
}