Christina Cooks

"Looking Good For Life"

Saturday, June 18 at 1:30 p.m.

Many Americans are obsessed with aging and will go to great lengths to stop the clock. Christina whips up some healthy recipes that will help viewers look and feel wonderful.

*This program is also available ON DEMAND to Comcast Digital Cable subscribers.

Wild Mushroom Bruschetta

Makes 8-10 servings.

A richer, more sensual first course is not to be had. Smoky flavors come together atop crispy whole grain bread to create a starter that is not only delicious, but helps to relax tension in our shoulders and calves. Simple to make, easy on the body and delicious!

1 whole grain baguette, cut into 1/2-inch thick diagonal slices

extra virgin olive oil

2 fresh garlic cloves, split in half

sea salt

extra virgin olive oil

2-3 cloves fresh garlic, finely minced

5-6 shallots, thinly sliced

1 cup dried shiitake mushrooms, soaked until tender, thinly sliced

1 cup crimini mushrooms, brushed free of dirt, thinly sliced

1 cup oyster mushrooms, coarsely chopped

2 medium Portobello mushrooms, brushed free of dirt, coarsely chopped

3-4 sprigs fresh basil, leaves removed, shredded

1/2 cup mirin or white wine

juice of 1/2 fresh lemon

several stalks fresh chives, finely minced

Preheat oven to 375 degrees and line a baking sheet with parchment. Lightly brush both sides of the baguette slices with oil, rub with garlic halves and arrange on the baking sheet. Sprinkle very lightly with salt and bake until crisp, and lightly browned at the edges, about 12 minutes.

Heat a small amount of oil in a skillet and sauté the garlic and shallots, with a pinch of salt, for 2-3 minutes. Stir in the shiitake and sauté for 1 minute. Add the balance of mushrooms, a generous pinch of salt and sauté until the mushrooms release their juices and begin to re-absorb them. Continue to sauté until the mushrooms are golden brown, about 15 minutes. Add mirin and bring to a boil, uncovered. Reduce heat to low and simmer until the mirin is absorbed into the mushrooms, 3-5 minutes. Season to taste with salt, stir well and remove from heat. Stir in lemon juice and most of the chives, reserving a couple of tablespoons for garnish.

To serve, spoon mushrooms generously onto the bread slices and serve garnished with fresh chives.

*Recipe and text courtesy of Christina Pirello and Christina Cooks. Reprinted with permission.