Wild mushroom and toasted walnut crostini
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Extra virgin olive oil (3 to 4) |
| 3 | cups | Mixed fresh wild mushrooms (chantarelles, shiitake, crimini), cleaned and coarsely chopped |
| 1 | Clove garlic, minced | |
| 2 | Green onions, thinly sliced | |
| 8 | ounces | Lowfat cream cheese |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Nonfat sour cream |
| 2 | tablespoons | Sherry |
| ½ | cup | Walnuts, toasted and finely chopped |
| ¼ | cup | Chopped Italian parsley |
| 1 | small | Baguette |
| Extra virgin olive oil | ||
Directions
CROSTINI
Heat a heavy bottomed saute pan over medium for approximately 20-30 seconds. (The objective is to heat the pan enough before adding oil so the vegetables won't stick). Add 2 tablespoons of olive oil and tip pan to coat the bottom. Quickly add garlic and green onions and saute for 1-2 minutes then remove and reserve. Add remaining oil and mushrooms, shaking pan regularly. Cook for 8-10 minutes, or until mushrooms release their juices.
Remove from heat and cool.
Meanwhile, place green onions, garlic and remaining ingredients except walnuts and parsley in the bowl of a food processor. Mix until smooth and creamy. Stir into the cooled mushrooms, adding the walnuts and parsley as you mix the ingredients together.
Makes approximately 4 cups.
FOR CROSTINI: Preheat oven to 375#161#F. Slice bread into ¼ inch thickness. Lightly brush with olive oil on one side and place oiled side up on a cookie sheet. Bake for 10 minutes, then turn over to lightly brown the other side.
Remove and cool completely before storing. Will make enough for this picnic plus leftovers.
Notes: This recipe lends itself well to a picnic because it can be made a couple days ahead and can be packed easily. If you can not find any type of wild mushroom, then use chopped portabellas or the white button mushrooms.
Serving Ideas: Serve as part of a Mediterranean Fall Picnic.
Nutr. Links: 0 4204 0 0 0 0 0 0 0 20187 3771 0 0 0 Per serving: 612 Calories; 26g Fat (38% calories from fat); 20g Protein; 74g Carbohydrate; 33mg Cholesterol; 1299mg Sodium Posted to EAT-L Digest 10 Dec 96 Recipe by: Rosemary Furfaro
From: "McNamara, Kelly" <kmcnamara@...> Date: Wed, 11 Dec 1996 12:32:30 -0500