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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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) Ingredients:
1/2 baguette, cut in slices of 1/2 inches thickness |
2 tablespoons butter |
1 shallots, chopped or 2 tablespoons onions, diced |
1 garlic clove, finely chopped |
4 cups mixed mushrooms, finely sliced (3/4 lb in total, read above in the recipe description) |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon fresh black pepper |
2 tablespoons fresh parsley, chopped |
1 -2 tablespoon nut oil or 1 -2 tablespoon olive oil |
Directions:
1. 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. 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. When ready to serve, spread about 1 tablespoon of the mushroom mixture on each crostini and sprinkle with oil. Serve hot.
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