Mushrooms recipes

Wild Mushroom Crostini

Course : Mushrooms
Serves: 4

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Ingredients:

2 tablespoons extra virgin olive oil

4 slices sourdough french bread -- (one-inch)

1 teaspoon roasted garlic puree

1 cup oyster mushrooms -- sliced

1 cup shiitake mushrooms -- sliced

2 medium portabello mushrooms -- sliced

1 cup white domestic mushrooms -- sliced

1/2 cup dried wild mushrooms -- or

1/2 cup fresh chanterelles

2 small shallots peeled -- chopped fine

1 teaspoon fresh tarragon -- chopped fine

1/2 cup madeira

1/4 cup veal demi stock

2 teaspoons heavy cream

1 teaspoon salt and pepper

Preparation / Directions:

Brush sourdough slices with olive oil and roasted garlic puree. Toast lightly under broiler or grill. Saut‚ all mushrooms in hot pan with olive oil until golden brown. Season with salt and pepper. Set aside. Combine shallots and tarragon with a little olive oil and saut‚ over low heat until translucent. Combine with the mushrooms. Increase the heat to high and add Madeira (flamb‚). Continue cooking; add veal stock and heavy cream. Reduce liquids to desired consistency. Season to taste. Divide evenly over toasted sourdough slices. Garnish with fresh parmesan cheese and a sprig of tarragon.

Nutritional Information:

1464 Calories (kcal); 15g Total Fat; (9% calories from fat); 46g Protein; 281g Carbohydrate; 3mg Cholesterol; 2778mg Sodium

Wild Mushroom Crostini

Ingredients:

Preparation / Directions:

Nutritional Information:

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