Deviled Mushrooms on Toasted Ciabatta |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
It makes an ideal light lunch or supper snack. Ingredients:
1 ounce butter |
2 tablespoons olive oil |
5 shallots, sliced |
14 ounces chestnut mushrooms, halved |
2 teaspoons paprika |
2 tablespoons worcestershire sauce |
1 tablespoon coarse grain mustard |
4 tablespoons sour cream, low-fat is fine |
4 slices crusty bread |
1 garlic clove, peeled and halved |
2 tablespoons fresh parsley, chopped, to garnish |
Directions:
1. Preheat the grill to high.
2. Heat the butter in a non-stick pan with the olive oil, until the butter begins to foam, add the sliced shallots and gently saute for 2-3 minutes, or until they have softened.
3. Add the halved mushrooms and saute for 3 minutes, over a moderate heat, or until they have softened and are golden.
4. Add the paprika, stir well, then add the Worcestershire sauce and the mustard, stir well and cook for a further minute, before adding the sour cream.
5. Lower the heat, and gently heat the cream through for 1 minute.
6. Meanwhile rub the slices of bread with the garlic, cut side down and place place the slices of bread onto a baking sheet, then under a hot grill for 1-2 minutes, on each side, or until toasted and golden.
7. Remove the toasted slices from the grill, place them onto a serving plate and spoon the mushroom mix over the top.
8. Sprinkle with chopped parsley, and serve.
9. Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour. If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.
|
|