 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This appetizer is not only delicious but adaptable as well. Use your choice of mushrooms, creme fraiche or sour cream, shallots or red or white onion. Make the mushrooms a few hours ahead if you like but toast the bread just before serving. Adapted from Fine Cooking magazine. Ingredients:
1 lb mushroom (wild mushrooms, or a combination of cultivated mushrooms including portobellas, cremini, oyster, shi) |
1 tablespoon butter |
2 tablespoons olive oil (or more as needed) |
kosher salt, to taste |
fresh ground black pepper, to taste |
1/4 cup finely chopped shallots or 1/4 cup red onions or 1/4 cup white onion |
2 teaspoons fresh thyme, chopped or 1/4 teaspoon dried thyme leaves |
1/2 cup creme fraiche (i used creme fraiche) or 1/2 cup sour cream (i used creme fraiche) |
1 tablespoon italian parsley, chopped |
12 -18 slices baguette, cut 1/2 inch on diagonal |
1 1/2 tablespoons olive oil |
1/4 cup parmigiano-reggiano cheese, grated |
Directions:
1. Wipe any dirt from the mushrooms with a damp cloth or paper towel.
2. Cut off any tough stems; half smaller mushrooms and quarter larger ones to make approximate even sizes.
3. Heat butter and 1 Tbsp of the oil in a 10-12 inch deep saute pan over medium-high heat.
4. Add the mushrooms and a pinch of salt and cook, stirring often, for 8-10 minutes, until any liquid has evaporated. If the mushrooms become too dry add a drizzle of oil.
5. Transfer mushrooms to a cutting board, let cool a few minutes, and chop coarsely.
6. Wipe out the pan and set over medium heat with 1 Tbsp olive oil.
7. Add shallots, thyme and a pinch of salt and stir for a minute or two until shallots are tender and slightly golden.
8. Return the mushrooms to the pan and stir in the creme fraiche to heat through without bringing to a simmer.
9. Remove from the heat and stir in parsley and more salt and black pepper to taste.
10. Note: If you are making the mushrooms in advance stir in only 1/4 cup of the creme fraiche now and add the other 1/4 cup when reheating later.
11. Just before serving position oven rack 6 inches below the broiler element and heat broiler.
12. Place baguette slices on a baking sheet and brush with olive oil; Broil for a minute or two to toast.
13. Spread warm mushroom mixture over toasts and sprinkle on the Parmigiano-Reggiano.
14. Note: Do not at any time overheat the mushroom mixture once the creme fraiche has been added or the cream will break.
|
|