Ingredients
-
1/2
-
2
-
1
-
1
-
4
-
1/2
-
1/2
-
1/4
-
2
-
1 - 2
-
-
-
-
-
Directions
Three Mushrooms Crostini, This recipe is from the issue of February 2006 of Coup de Pouce It is recommanded to use exotic mushrooms (oyster, shiitake, stem removed and portobello), A delicious mushroom recipe: very much a must try recipe for all mushroom lovers! 🙂 Three of us thoroughly enjoyed these for a wonderful, leisurely Sunday brunch Great blend of flavours and I’ve been asked to make them again soon, which I’m more than happy to do! My only addition to the recipe was to increase the garlic Thank you for sharing another super recipe, Boomette! Made for Gimme 5 , oh boy this was really good! used green onion in place of shallot and increased the garlic, I also added in some cayenne pepper, this was enjoyed by all at a small get together, thanks Booms!
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Steps
|
1
Done
|
Spread Baguette Slices on a Baking Sheet. in a Skillet, Melt the Butter at Medium Heat. Brush the Slices With About 1 Tablespoon of Melted Butter. Cook Under the Preheated Grill For About 4 Minutes or Until the Slices Are Golden and Crispy (flip at Mid-Cooking). Set Aside. |
|
2
Done
|
Meanwhile, in the Skillet, Add Shallots and Garlic. Cook, Stirring, For 3 Minutes or Until Softened. Add Mushrooms, Thyme, Salt, Pepper and Cook While Stirring For About 7 Minutes or Until Mushrooms Are Golden and Liquid Has Evaporated. Add Parsley and Stir. |
|
3
Done
|
When Ready to Serve, Spread About 1 Tablespoon of the Mushroom Mixture on Each Crostini and Sprinkle With Oil. Serve Hot. |
