With the mushrooms from the farmer's market and some home grown tomatoes from Janet,
I decided to pair them and make Mushroom Tomato Bruschetta.
First was the cooking the mushrooms with green onions, garlic, salt and pepper.
Then dicing the tomatoes with a little marinade of balsamic vinegar.
Add the ingredients onto broiled crusty bread and top with some skim mozzarella cheese.
Having a variety of mushrooms gave the dish a woodsy taste. Fairly easy and delicious.