Three-Mushroom Saute Over Toast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I like to serve this mushroom mixture over thick-cut slices of garlic-rubbed toast made from a loaf of crusty peasant or country bread. The addition of tomato paste gives the sauce excellent color and flavor, and a tiny amount of flour thickens the mushroom juices nicely. Ingredients:
1/4 cup dried porcini mushrooms (about 1/4 ounce) |
1 cup boiling water |
1 tablespoon olive oil |
1/2 cup finely chopped onion |
1 tablespoon tomato paste |
6 cups sliced button mushrooms (about 1 pound) |
3 cups thinly sliced shiitake mushroom caps (about 7 ounces) |
1 teaspoon all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons chopped fresh parsley |
1 garlic clove, minced |
1 garlic clove, halved |
4 (1 1/2-ounce) slices peasant or country bread, toasted |
1/2 cup (2 ounces) shredded fontina or fresh parmesan cheese |
Directions:
1. Combine the porcini mushrooms and boiling water in a bowl; cover and let stand 30 minutes. Drain porcinis in a colander over a bowl, reserving liquid. Rinse and chop porcinis.
2. Heat oil in a large skillet over medium-high heat until hot. Add onion; sauté 5 minutes or until lightly browned. Stir in tomato paste, and saute 30 seconds. Add porcini, button, and shiitake mushrooms, stirring to coat. Sauté 5 minutes or until mushrooms release moisture and darken, stirring once. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in reserved mushroom liquid; sprinkle with salt and pepper. Bring to a boil; cook 1 minute. Stir in parsley and minced garlic. Remove from heat.
3. Rub garlic halves on one side of each toast slice; sprinkle each slice with 2 tablespoons cheese. Top each with 3/4 cup mushroom mixture.
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