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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 410 |
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An indulgent alternative to garlic bread...pricier for sure...but worth every penny Ingredients:
1 lb. wild mushrooms (whatever species are available, but chanterelle, black trumpet, porcini & hedgehog are the best for this recipe) |
1 loaf french bread |
3/4 cup olive oil |
grated parmigiano reggiano |
fresh cracked pepper |
Directions:
1. Mince the shrooms. Add the oil to a sauté pan on medium heat. Add the minced shrooms and cracked pepper to taste. Saute for about 15 minutes or until the water given off by the shrooms has cooked off.
2. Slice the French bread lengthwise. Spread the mushroom mixture to your desired generosity (the more the merrier). And grate some parmesan cheese on top. Broil for 7ish minutes.
3. A note on the wildness of mushrooms. Most of the mushroom species that are marketed as wild might have been wild at one time…a long, long time ago. Shitake and oyster mushrooms are frequently marketed as wild, but they are cultivated. This is not to say that there is anything wrong with cultivated mushrooms. But, truly wild mushrooms have a depth of flavor and nutrition that cultivated mushrooms cannot match. The mad scientists have not found a way yet to cultivate the following: chanterelle, porcini, black trumpet, hedgehog, lobster, morel, matsutake, and yellowfoot, so you can be sure that those are wild varieties.
4. Finally, mushrooms grow wild all over the US, but most of the ones that are commercially available come from the Pacific Northwest forests.
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