Mushrooms and Sage With Grilled Bread |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe came from the Womans's Day Magazine Ingredients:
3 tablespoons unsalted butter |
1/4 cup coarsely chopped fresh sage |
4 slices bread (thin slices) |
coarse salt |
ground pepper |
2 tablespoons olive oil |
2 shallots, finely chopped |
1 lb mixed mushrooms, cut into bite size pieces |
2 tablespoons sherry wine vinegar |
Directions:
1. Heat a grill pan over medium high heat. Combine 1 1/2 tablespoons butter and 1 tablespoon sage in a small bowl and spread on both sides of bread. Sprinkle with salt and grill until golden and crisp, about 30 seconds per side.
2. Melt 1/2 teaspoon butter with 1 tablespoon oil in a large skillet over medium high heat. Add shallots, and cook, stirring, until soft, about 2 minutes. Add 1/2 of the mushrooms, season with salt and pepper and cook, stirring occasionally until soft, about 5 minutes. Transfer to a bowl. Repeat with remaining butter, oil and mushrooms. Return reserved mushroom shallot mixture to skillet with remaining sage, and cook for 1 minute. Stir in vinegar, and cook until it evaporates. Serve warm over the grilled bread.
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