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.