Wild Mushroom And Toasted Walnut Crostini Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Extra virgin olive oil, 3 to 4
3 cup: Mixed fresh wild mushrooms, (chantarelles, shiitake, crimini), cleaned and coarsely chopped
1 Clove: garlic, minced
2: Green onions, thinly sliced
8 ounce: Lowfat cream cheese,
2 tbsp: Soy sauce,
2 tbsp: Nonfat sour cream,
2 tbsp: Sherry,
1/2 cup: Walnuts, toasted and finely chopped
1/4 cup: Chopped Italian parsley,
CROSTINI
1 small: Baguette,
Extra virgin olive oil,
Directions:
Heat a heavy bottomed saute pan over medium for approximately 20-30
seconds. (The objective is to heat the pan enough before adding oil so the
vegetables wont stick). Add 2 tablespoons of olive oil and tip pan to coat
the bottom. Quickly add garlic and green onions and saute for 1-2 minutes
then remove and reserve. Add remaining oil and mushrooms, shaking pan
regularly. Cook for 8-10 minutes, or until mushrooms release their juices.
Remove from heat and cool.
Meanwhile, place green onions, garlic and remaining ingredients except
walnuts and parsley in the bowl of a food processor. Mix until smooth and
creamy. Stir into the cooled mushrooms, adding the walnuts and parsley as
you mix the ingredients together.
Makes approximately 4 cups.
FOR CROSTINI: Preheat oven to 375#161#F. Slice bread into 1/4 inch
thickness. Lightly brush with olive oil on one side and place oiled side up
on a cookie sheet. Bake for 10 minutes, then turn over to lightly brown the
other side.
Remove and cool completely before storing. Will make enough for this picnic
plus leftovers.
Notes: This recipe lends itself well to a picnic because it can be made a
couple days ahead and can be packed easily. If you can not find any type of
wild mushroom, then use chopped portabellas or the white button mushrooms.
Serving Ideas: Serve as part of a Mediterranean Fall Picnic.
Nutr. Links: 0 4204 0 0 0 0 0 0 0 20187 3771 0 0 0
Per serving: 612 Calories; 26g Fat (38% calories from fat); 20g Protein;
74g Carbohydrate; 33mg Cholesterol; 1299mg Sodium
Posted to EAT-L Digest 10 Dec 96
Recipe by: Rosemary Furfaro
From: "McNamara, Kelly"
Date: Wed, 11 Dec 1996 12:32:30 -0500
Source from luhu.jp
seconds. (The objective is to heat the pan enough before adding oil so the
vegetables wont stick). Add 2 tablespoons of olive oil and tip pan to coat
the bottom. Quickly add garlic and green onions and saute for 1-2 minutes
then remove and reserve. Add remaining oil and mushrooms, shaking pan
regularly. Cook for 8-10 minutes, or until mushrooms release their juices.
Remove from heat and cool.
Meanwhile, place green onions, garlic and remaining ingredients except
walnuts and parsley in the bowl of a food processor. Mix until smooth and
creamy. Stir into the cooled mushrooms, adding the walnuts and parsley as
you mix the ingredients together.
Makes approximately 4 cups.
FOR CROSTINI: Preheat oven to 375#161#F. Slice bread into 1/4 inch
thickness. Lightly brush with olive oil on one side and place oiled side up
on a cookie sheet. Bake for 10 minutes, then turn over to lightly brown the
other side.
Remove and cool completely before storing. Will make enough for this picnic
plus leftovers.
Notes: This recipe lends itself well to a picnic because it can be made a
couple days ahead and can be packed easily. If you can not find any type of
wild mushroom, then use chopped portabellas or the white button mushrooms.
Serving Ideas: Serve as part of a Mediterranean Fall Picnic.
Nutr. Links: 0 4204 0 0 0 0 0 0 0 20187 3771 0 0 0
Per serving: 612 Calories; 26g Fat (38% calories from fat); 20g Protein;
74g Carbohydrate; 33mg Cholesterol; 1299mg Sodium
Posted to EAT-L Digest 10 Dec 96
Recipe by: Rosemary Furfaro
From: "McNamara, Kelly"
Date: Wed, 11 Dec 1996 12:32:30 -0500
Source from luhu.jp