MUSHROOM TOASTS

-


INGREDIENTS 

1 lb mushroom (wild mushrooms, or a combination of cultivated mushrooms including portobellas, cremini, oyster, shi)
1 tablespoon butter
2 tablespoons olive oil (or more as needed)
kosher salt, to taste
fresh ground black pepper, to taste
1⁄4 cup finely chopped shallots or 1⁄4 cup red onions or 1⁄4 cup white onion
2 teaspoons fresh thyme, chopped or 1⁄4 teaspoon dried thyme leaves
1⁄2 cup creme fraiche (I used recipe #171932) or 1⁄2 cup sour cream (I used Creme Fraiche)
1 tablespoon Italian parsley, chopped
12 -18 slices baguette, cut 1/2 inch on diagonal
1 1⁄2 tablespoons olive oil
1⁄4 cup parmigiano-reggiano cheese, grated


DIRECTIONS

Wipe any dirt from the mushrooms with a damp cloth or paper towel.
Cut off any tough stems; half smaller mushrooms and quarter larger ones to make approximate even sizes.
Heat butter and 1 Tbsp of the oil in a 10-12 inch deep saute pan over medium-high heat.
Add the mushrooms and a pinch of salt and cook, stirring often, for 8-10 minutes, until any liquid has evaporated. If the mushrooms become too dry add a drizzle of oil.
Transfer mushrooms to a cutting board, let cool a few minutes, and chop coarsely.
Wipe out the pan and set over medium heat with 1 Tbsp olive oil.
Add shallots, thyme and a pinch of salt and stir for a minute or two until shallots are tender and slightly golden.
Return the mushrooms to the pan and stir in the creme fraiche to heat through without bringing to a simmer.
Remove from the heat and stir in parsley and more salt and black pepper to taste.
Note: If you are making the mushrooms in advance stir in only 1/4 cup of the creme fraiche now and add the other 1/4 cup when reheating later.
Just before serving position oven rack 6 inches below the broiler element and heat broiler.
Place baguette slices on a baking sheet and brush with olive oil; Broil for a minute or two to toast.
Spread warm mushroom mixture over toasts and sprinkle on the Parmigiano-Reggiano.
Note: Do not at any time overheat the mushroom mixture once the creme fraiche has been added or the cream will break.

Comments

Post a Comment

Popular posts from this blog

Shahi Egg Curry

-
Image
Ingredients  8 eggs, boiled 5 garlic cloves, minced 1 onion, chopped 2 green chillies, sliced 1 inch ginger, minced 1 Tbsp fresh cream 2 Tbsp curd 1 Tbsp kasoori methi 1 Tbsp chaat masala 1 tsp garam masala 1 tsp red chilli powder Few coriander leaves for garnish Salt to taste 1 Tbsp oil 1 cup water How to Make  Make a coarse paste by grinding onion, green chillies, ginger and garlic Add oil in a pan and saute the above mentioned ingredients for 2-3 minutes.Whisk the curd and cream together and add it into the pan. Mix well.Now add kasoori methi, garam masala, red chilli powder and salt. Add 1 cup of water and bring the mixture to a boil. Let it cook for 10 minutes.Make small slits in the boiled eggs and add them into the pan. Let it cook for 5-6 minutes.Garnish with chaat masala and fresh coriander leaves before serving.
Read more

Pizza Pharata

-
Image
THINGS YOU NEED : Whole wheat flour (atta): 2 cups Grated mozzarella cheese (at room temperature): 1 ¼ cups Chopped bell peppers: ½ cup Chopped onions: ½ cup Corn kernels (at room temperature): ¼ cup Chopped olives: 8-10 Italian seasoning Chilly flakes (optional) Pizza Sauce, Pesto sauce Cooking Oil Salt, Water Instructions In a mixing bowl take flour, add ½ tsp of salt and add little water at a time and knead soft and smooth dough. I used almost 1 cup of water in kneading the dough. Now take some oil in your hands and smoothen the dough little bit. Cover the dough and let it rest for 15-20 minutes. In a meanwhile take another mixing bowl and mix together cheese, bell peppers, onions, corns, olives, seasoning and little salt and keep it aside. After 20 minutes, take small portion of the dough and roll it to a big chapatti. Spread some pizza sauce or pesto sauce on chapatti. Spread cheese mixture on the chapatti and you can make different shapes of parathas a...
Read more

Stir Fried Mushrooms

-
Image
THINGS YOU NEED 1 cup mushroom (chopped) 1/2 cup spring onions (optional) 3 cloves garlic (chopped) Salt as to taste 1/4 tsp italian herbs 2 tsp butter    METHOD Melt 2 tsp butter in a pan and add 3 chopped loves of garlic.  Saute till the garlic turns light golden in color  Also add1/2 cup spring onions (optional) and then add 1 cup chopped mushrooms.  Sprinkle salt to taste, and add ¼ tsp Italian herbs.  Saute all the ingredients for 2-3 minutes.  When the mushrooms are tender turn off the flame and serve.
Read more