Wild Mushroom Crostini - Martha Stewart Livin Recipe
Yield: 15 ServingsRecipe by luhu.jp
Ingredients:
1 ounce: Dried porcini mushrooms,
3 Cloves: garlic, peeled
1/2 cup: Flat-leaf parsley, chopped
1/2 tsp: Kosher salt,
1: Long Italian or French bread, sliced 1/4 inch thick on the diagonal
Extra-virgin olive oil, for bread
3 tbsp: Unsalted butter, or as needed
3 tbsp: Olive oil, or as needed
2: Shallots, peeled and finely chopped
1/2 tbsp: Fresh thyme leaves, about 5 sprigs
Salt & freshly ground pepper,
1/2 cup: Dry white wine,
2 lbs: Assorted wild mushrooms, such as shiitake, cremini, oyster, and chanterelle, cut into 1/8-inch slices
Directions:
1. In a bowl, combine dried porcini and 1 1/2 C hot water. Let sit
until soft, about 15 minutes. Remove from soaking liquid. Carefully
pour off liquid, leaving sediment in bowl; reserve liquid. Coarsely
chop porcini.
2. Chop together garlic, parsley, and kosher salt. Make crostini by
grilling or toasting bread under broiler. Brush lightly with extra-
virgin olive oil. Season with salt and pepper.
3. In a large saute pan, heat 1 T butter and 1 T oil over medium-low
heat. Add porcini, shallots, and thyme and cook, stirring often,
until shallots wilt, about 10 minutes. Season well with salt and
pepper. Add wine and cook over medium-high heat until liquid is
almost completely reduced, 5 to 7 minutes. Add reserved porcini
liquid and cook until almost completely reduced again, 5 to 7
minutes. Remove from heat, transfer to a small bowl, and set aside.
4. Rinse skillet, dry, and return to high heat. Starting with the
firmest, cook mushrooms in 2 batches using a T of butter and oil for
each batch. Season well with salt and pepper, and reduce heat to
medium. Cook, stirring often, until mushrooms are nearly tender, 5 to
10 minutes. Keep in a large bowl while second batch cooks.
5. Return all the mushrooms to the pan. Add porcini and parsley
mixtures. Cook over medium-high heat until garlic gives off an aroma,
2 to 3 minutes. Adjust seasonings and remove pan from heat.
6. Transfer mushrooms to a bowl and serve with crostini, or spoon a
bit of the mushroom mixture on each slice of crostini and arrange on
a plate.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Source from luhu.jp
until soft, about 15 minutes. Remove from soaking liquid. Carefully
pour off liquid, leaving sediment in bowl; reserve liquid. Coarsely
chop porcini.
2. Chop together garlic, parsley, and kosher salt. Make crostini by
grilling or toasting bread under broiler. Brush lightly with extra-
virgin olive oil. Season with salt and pepper.
3. In a large saute pan, heat 1 T butter and 1 T oil over medium-low
heat. Add porcini, shallots, and thyme and cook, stirring often,
until shallots wilt, about 10 minutes. Season well with salt and
pepper. Add wine and cook over medium-high heat until liquid is
almost completely reduced, 5 to 7 minutes. Add reserved porcini
liquid and cook until almost completely reduced again, 5 to 7
minutes. Remove from heat, transfer to a small bowl, and set aside.
4. Rinse skillet, dry, and return to high heat. Starting with the
firmest, cook mushrooms in 2 batches using a T of butter and oil for
each batch. Season well with salt and pepper, and reduce heat to
medium. Cook, stirring often, until mushrooms are nearly tender, 5 to
10 minutes. Keep in a large bowl while second batch cooks.
5. Return all the mushrooms to the pan. Add porcini and parsley
mixtures. Cook over medium-high heat until garlic gives off an aroma,
2 to 3 minutes. Adjust seasonings and remove pan from heat.
6. Transfer mushrooms to a bowl and serve with crostini, or spoon a
bit of the mushroom mixture on each slice of crostini and arrange on
a plate.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Source from luhu.jp