Yield: 8 Servings
|1 teaspoon||Olive oil|
|2½ cup||Sliced crimini mushrooms, (8 ounces)|
|1 cup||Sliced button mushrooms|
|2 teaspoons||Minced fresh thyme or|
|½ teaspoon||Dried thyme|
|½ teaspoon||All-purpose flour|
|1||Garlic clove, halved|
|8||Italian bread slices, (1/2-inch-thick) toasted, (4 ounces)|
|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.