Sauteed Mushrooms Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Olive oil, extra-virgin
24 medium: Mushrooms, white or cremini , stems removed, or 6
Portobello mushrooms, stems removed and caps
Quartered,
9 centiliter: Garlic, thinly sliced
1/4 tsp: Salt,
Freshly ground pepper,
12 cup: French bread, or italian br ead, 1-inch cubes
, medium-textured bread, whic hever type you choose
Directions:
1. In a large heavy skillet, heat the oil over moderate heat until hot but
not smoking, about 3 minutes. Add the mushrooms, stemmed side down, and
the garlic and cook for 2 minutes, shaking the pan occasionally. Flip the
mushrooms over and place 1 or 2 slices of the cooked garlic in the cavity
of each mushroom. Season with the salt and pepper to taste and cook until
juices collect in the cavities, about 3 minutes. 2. Skewer 2 mushrooms with
their garlic slivers and 1 bread cube onto each of 12 toothpicks. Serve at
once.
Recipe from Food & Wine, February, 1992.
Source from luhu.jp
not smoking, about 3 minutes. Add the mushrooms, stemmed side down, and
the garlic and cook for 2 minutes, shaking the pan occasionally. Flip the
mushrooms over and place 1 or 2 slices of the cooked garlic in the cavity
of each mushroom. Season with the salt and pepper to taste and cook until
juices collect in the cavities, about 3 minutes. 2. Skewer 2 mushrooms with
their garlic slivers and 1 bread cube onto each of 12 toothpicks. Serve at
once.
Recipe from Food & Wine, February, 1992.
Source from luhu.jp
Tags
Appetizers