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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Another one from the Toronto Star's Chef's Showcase from the 80s. Made it as part of dinner tonight and it ended up to be our dinner. Oh well, I don't have to cook tomorrow! And I have leftover crostini for lunch. Recipe by Chef Michael Bonacini. Ingredients:
2 cups mushrooms, assorted, roughly chopped |
4 tablespoons olive oil |
1 tablespoon butter |
2 slices smoked bacon, diced |
1/2 small onion, diced |
2 garlic cloves, chopped |
1 tablespoon italian parsley, chopped |
2 tablespoons grated parmesan cheese |
8 -10 slices french baguettes, cut 1/4 inch thick, lightly toasted |
Directions:
1. In heavy bottomed frying pan, heat olive oil and butter under medium-low heat; add bacon and fry until golden brown, about 4 to 5 minutes.
2. Add onion, garlic and continue to cook for 2 minutes. Add mushrooms and saute, stirring from time to time for 5 to 6 minutes; season with salt and pepper; when mushrooms are cooked, add parsley and cheese; remove from heat, cover and let rest for 4 to 5 minutes.
3. Spoon warm mixture on to slices of toasted bread.
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