Majorcan mushroom tapas w/almond-garlic streusel

Yield: 1 Servings

Measure Ingredient
1 cup Bays english muffin crumbs; (about 1 muffin)
1 tablespoon Olive oil
3 \N Cloves garlic; chopped
¼ teaspoon Freshly ground black pepper
¼ cup Sliced almonds; broken
2 tablespoons Olive oil
⅓ cup Finely chopped shallots
1 teaspoon Minced garlic
12 ounces Mixed mushrooms*; thinly slicedĀ 
2 tablespoons Dry sherry
½ teaspoon Salt
1 tablespoon Finely chopped fresh thyme leaves
5 \N Bays english muffins; split and lightly toasted
1½ cup Mascarpone cheese; room temperature
\N \N Thyme leaves; optional


(*preferred mix-button, cremini, shiitake, oyster) Combine crumbs, oil, garlic, pepper and almonds in large skillet. Cook over medium heat, stirring constantly until crumbs and almonds are light golden brown. Remove from skillet and set aside to cool.

Majorcan Mushroom Mixture: Using same skillet, wipe clean; add oil, heating to medium. Saute shallots and garlic until soft, about 2 minutes. Add mushrooms, sherry and salt; saute until mushrooms are tender, about 10 to 12 minutes. Stir in thyme and continue to cook until most of liquid evaporates. Spread muffin "tapas" with cheese. Top cheese evenly with mushroom mixture; place "tapas" on baking sheet. Bake at 350° F until hot, about 5 minutes. Spoon Almond-Garlic Streusel over mushroom. Garnish with thyme. if desired.

Makes 10 appetizers

Recipe Contest Winner

Posted to MC-Recipe Digest by SuzyWert@... on Feb 13, 1998

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