Prep:15 minutes Cook : 30 minutes Makes 20 Appetizers
1-1/2 cups sliced fresh mushrooms
1-1/2 cups sliced baby portobello mushrooms
1 cup sliced fresh shiltake mushrooms
3/4 cup chopped onion
2 tablespoons olive oil
1 cup heavy whipping cream
2 tablespoons Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
28 slices french bread baguette (1/2-inch thick)
1 garlic clove , peeled and halved
1 tablespoon each minced fresh basil , parsley and thyme
1 . In a large skillet , saute the mushrooms and onion inoil for 6 to 7 minutes or until mushrooms are browned . Stir in the cream , Worcestershire sauce , salt and pepper . Bring to a boil . Reduce heat ; simmer uncovered for 20 to 25 minutes or until thickened , stirring occasionally .
2 . Meanwhile , place baguette slices on ungreased baking sheets . Broil 4 to 6 inches from the heat for 1 to 2 minutes on each side or until toasted . Rub garlic over toasts . Discard garlic .
3 . Stir the basil , parsley and thyme into mushroom mixture ; heat through . Spoon about 1 tablespooful on each toast . Serve immediately .
Mushrooms --- button , portobello and shiktake --- plus a lovely blend of herbs make a hearty , flavorful topping for bruschetta.
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