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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Ingredients:
2 ounces dried wild mushrooms, well rinsed (preferably porcini) |
2 tablespoons unsalted butter |
1 small onion, finely chopped |
1 teaspoon flour |
1 1/2 tablespoons creme fraiche (or sour cream) |
2 garlic cloves, minced |
1 pinch sweet hungarian paprika |
salt |
pepper |
3 tablespoons olive oil |
12 slices french bread |
3 tablespoons grated parmesan cheese |
parsley, for garnish |
Directions:
1. In a small saucepan, simmer the mushrooms in 2 cups of water till soft, about 40 minutes.
2. Remove the mushrooms with a slotted spoon. Strain the cooking liquid through a coffee filter and set aside.
3. Pat the mushrooms dry with paper towels and finely chop.
4. Melt the butter in a small skillet over medium heat. Add the mushrooms and onion and saute, stirring, for 15 minutes.
5. Sprinkle with flour, stir and cook for 1 minute.
6. Stir in 1/4 cup of the reserved mushroom cooking liuid and simmer for 2-3 minutes more.
7. Stir in the creme fraiche or sour cream and simmer over medium heat for 5 minutes.
8. Add the garlic and season with paprika, salt and pepper.
9. Simmer for 2 more minutes and remove from the heat.
10. Preheat oven to 350.
11. Heat the olive oil in a large ovenproof skillet over medium heat.
12. Add the bread slices and lightly brown, about 1 minute on each side.
13. Heap some of the mushroom mixture on each bread slice. Sprinkle with parmesan cheese and bake for 10 minutes.
14. Sprinkle with parsley and serve immediately.
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