Mushroom crostini

Yield: 8 Servings

Measure Ingredient
1 teaspoon Olive oil
2½ cup Sliced crimini mushrooms, (8 ounces)
1 cup Sliced button mushrooms
¼ teaspoon Salt
2 teaspoons Minced fresh thyme or
½ teaspoon Dried thyme
½ teaspoon All-purpose flour
⅛ teaspoon Pepper
1 \N Garlic clove, halved
8 \N Italian bread slices, (1/2-inch-thick) toasted, (4 ounces)
\N \N Thyme sprigs, (optional)

Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and salt; stir well. Cover and cook for 5 minutes. Increase heat to medium-high; add minced thyme, flour, and pepper, and cook for 1 minute, stirring occasionally.

Rub cut sides of garlic over bread slices. Spoon 2 tablespoons mushroom mixture onto each bread slice. Yield: 8 appetizers (serving size: 1 appetizer).

Per serving: 95 Calories; 2g Fat (16% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 243mg Sodium Serving Ideas : Garnish with thyme sprigs, if desired.

NOTES : Crimini mushrooms resemble fresh button mushrooms but have a darker color and a more robust, earthy flavor. If crimini mushrooms are unavailable, use all button mushrooms.

Recipe by: Cooking Light, May 1995, page 144 Posted to MC-Recipe Digest V1 #406 by igor@... on Jan 28, 1997.

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