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Patio Picnic on a Paper Plate
BALCMT Sandwich
Baked Pita Crisps
Honolulu Cheese Steak Sliders
Smoked Bacon Pork Alfredo
Easter Chilled Peanut Butter Pie
Squealers Smoked Turkey
Squealers Pulled Pork
BBQ Nachos Deluxe
Thumbprint Butter Cookies
Spiced Honey & Black Pepper-Glazed Ham
Mushroom Bruschetta


1 baguette
Canola oil for brushing on baguette
1/2 c. canola oil, divided
4 c. Monterey White or Brown Mushrooms, quartered
1/2 c. diced onion
1 t. Chef Paul Prudhomme’s Vegetable Magic
1 T. Chef Paul Prudhomme’s Herbal Pizza and Pasta Magic
2 cloves garlic, finely chopped
1/4 c. Parmesan cheese
1 medium tomato, diced
1/4 c. red wine vinegar


Preheat oven to broil. Slice baguette, place on baking sheet. Brush with canola oil. Broil until lightly browned.

In large sauté pan, heat 1/4 cup canola oil. Sauté mushrooms and onions 5 minutes. Add vegetable seasoning blend. Cook 5 minutes longer. Cool mushroom mixture.

In large mixing bowl, combine pizza and pasta seasoning blend, garlic, cheese, tomatoes and cooled mushroom mixture. Add remaining 1/4 cup canola oil and red wine vinegar. Serve chilled on toasted baguettes.

All materials are courtesy of Canola Info Council, Chef Paul Prudhomme’s Magic Seasoning and Monterey Mushrooms, Inc.

Published in the January 4, 2006 issue of Farm World.