Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup finely chopped shallots
1 teaspoon minced garlic
1 to 2 tablespoons olive oil
3/4 pound mixed fresh mushrooms, thinly sliced -- See Note
2 tablespoons dry sherry or Madeira
1/2 teaspoon salt
1 tablespoon finely chopped fresh thyme or 1 tsp dried
5 English muffins, split and lightly toasted
12 ounces mascarpone or cream cheese -- softened
Almond-Garlic Streusel
1 English muffin
2 1/2 teaspoons olive oil
3 cloves garlic -- minced
1/4 teaspoon freshly ground black pepper
1/4 cup chopped slivered almonds |
Preparation:
Cook shallot and garlic in oil over medium-high heat, stirring constantly until tender. Add mushrooms, sherry, and salt; cook, stirring constantly, 10 to 12 minutes or until mushrooms are tender. Stir in thyme, and cook until most of liquid evaporates.
Spread muffins with cheese; top evenly with mushroom mixture. Place muffins on a baking sheet.
Bake at 350 degrees for 5 minutes or until thoroughly heated. Remove appetizers from oven, and spoon Almond-Garlic Streusel evenly over mushroom mixture. Garnish, if desired.
Note: You may substitute button, crimini, oyster, and/or shitake mushrooms for mixed fresh mushrooms.
Almond-Garlic Streusel: Place English muffin in container of an electric blender; process until fine crumbs. Combine crumbs, olive oil, and remaining ingredients in a large skillet; cook over medium-high heat 3 to 5 minutes or until crumbs and almonds are golden. Spread on a paper plate or paper towel to cool. Makes 1 cup. |
