I wasn't the least bit impressed with this recipe when I read it carefully, to 6 cups of mushrooms, ONE clove of garlic was called for???? So, worked on it and now I'm calling it my own - it's pretty tasty. I just made a smaller amount also.
Garlicky Mushroom Crostini
1 T. vegetable or olive oil
1/2 lb. (about 3 cups) sliced mushrooms
1/2 half medium onion, chopped
7 cloves garlic, minced
2 T. dry white wine
2-3 shakes of Tabasco
1 T. chopped fresh parsley
salt & pepper
toasted baguette rounds
grated Parmesan or Gruyere cheese for topping.
Heat the oil in a large skillet over medium heat; add mushrooms, onion and garlic - saute slowly for 10-15 minutes.
Add wine, Tabasco, parsley, salt & pepper; saute 5 more minutes or till liquid evaporates. Let cool slightly; finely chop the mushroom mixture.
Spread 1 T. of mixture over each baquette slice. Top with Parmesan or Gruyere cheese and place under the broiler just to melt the cheese.
Tasty little morsels, they were!
Garlicky Mushroom Crostini
1 T. vegetable or olive oil
1/2 lb. (about 3 cups) sliced mushrooms
1/2 half medium onion, chopped
7 cloves garlic, minced
2 T. dry white wine
2-3 shakes of Tabasco
1 T. chopped fresh parsley
salt & pepper
toasted baguette rounds
grated Parmesan or Gruyere cheese for topping.
Heat the oil in a large skillet over medium heat; add mushrooms, onion and garlic - saute slowly for 10-15 minutes.
Add wine, Tabasco, parsley, salt & pepper; saute 5 more minutes or till liquid evaporates. Let cool slightly; finely chop the mushroom mixture.
Spread 1 T. of mixture over each baquette slice. Top with Parmesan or Gruyere cheese and place under the broiler just to melt the cheese.
Tasty little morsels, they were!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com