Wild mushroom toast~
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| 1 | tablespoon | Virgin olive oil |
| 1 | pounds | Mixed mushrooms * |
| 4 | Shallots -- finely sliced | |
| ½ | cup | Fresh herbs ** -- chopped |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| 4 | slices | White bread, crusts removed |
| Additional virgin olive oil | ||
| For garnish -- optional | ||
Directions
* Domestic and wild, cleaned and cut into large pieces or left whole. ** Mixture of fresh oregano, chives and parsley.
Heat the butter and 1 tablespoon olive oil until very hot and hazelnut in color. Add the mushrooms and saute' over high heat for 10 seconds. Cover and continue cooking over high heat for 3 minutes.
Uncover and cook over high heat for 2 to 3 minutes, until dry. Add the shallots, herbs, salt and pepper, and cook for 1 minute longer.
Lightly toast the slices of bread and arrange them on a plate. Spoon the mushroom mixture on top of the toast, sprinkle a little olive oil on top, if desired, and serve immediately.
Nutritional analysis per serving: calories 195; protein 5 gm; carbohydrates 22 gm; fat 10⅖ gm; saturated fat 4.3 gm; cholesterol 16 mg; sodium 412 mg.
Recipe By : Jacques Pepin, Today's Gourmet II From: Marjorie Scofield Date: 06-23-95 (01:08) (160) Fido: Recipes