Wild Mushroom Toast Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Unsalted butter,
1 tbsp: Virgin olive oil,
1 lbs: Mixed mushrooms*,
4: Shallots, finely sliced
1/2 cup: Fresh herbs**, chopped
1/2 tsp: Salt,
1/2 tsp: Freshly ground black pepper,
4 slice: White bread, crusts removed
Additional virgin olive oil,
For,
Directions:
Heat the butter and 1 tablespoon olive oil until very hot and hazelnut in
color. Add the mushrooms and saute over high heat for 10 seconds. Cover
and continue cooking over high heat for 3 minutes. Uncover and cook over
high heat for 2 to 3 minutes, until dry. Add the shallots, herbs, salt and
pepper, and cook for 1 minute longer. Lightly toast the slices of bread and
arrange them on a plate. Spoon the mushroom mixture on top of the toast,
sprinkle a little olive oil on top, if desired, and serve immediately.
Nutritional analysis per serving: calories 195; protein 5 gm; carbohydrates
22 gm; fat 10.4 gm; saturated fat 4.3 gm; cholesterol 16 mg; sodium 412 mg.
Recipe By : Jacques Pepin, Todays Gourmet II
From: Av718@freenet.Carleton.Ca (Ann Codate: Tue, 14 Feb 1995 15:36:14
~0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp
color. Add the mushrooms and saute over high heat for 10 seconds. Cover
and continue cooking over high heat for 3 minutes. Uncover and cook over
high heat for 2 to 3 minutes, until dry. Add the shallots, herbs, salt and
pepper, and cook for 1 minute longer. Lightly toast the slices of bread and
arrange them on a plate. Spoon the mushroom mixture on top of the toast,
sprinkle a little olive oil on top, if desired, and serve immediately.
Nutritional analysis per serving: calories 195; protein 5 gm; carbohydrates
22 gm; fat 10.4 gm; saturated fat 4.3 gm; cholesterol 16 mg; sodium 412 mg.
Recipe By : Jacques Pepin, Todays Gourmet II
From: Av718@freenet.Carleton.Ca (Ann Codate: Tue, 14 Feb 1995 15:36:14
~0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp