Friday, January 6, 2012

Mushroom Toasts

Mushroom Toasts
from Gratinee

12 slices French baguette, toasted and cut on diagonal
1 clove garlic, minced
8 oz. mushrooms, sliced
1/2 onion, minced
1 Tbs. butter
1 Tbs. olive oil
splash white wine
1 Tbs. creme fraiche
fresh thyme leaves
fresh chopped parsley
salt and pepper
dash lemon juice
4 Tbs. grated Parmesan

1. Melt butter and olive oil in pan over medium heat. Add onion, soften for 2 minutes, add garlic, cook for 1 min.
2. Add mushrooms and increase heat to medium high. Fry mushrooms until golden brown and no liquid remains in pan. Add the wine and cook off liquid.
3. Take mushrooms off head, mix in lemon, creme fraiche, thyme, and parsley. Add salt and pepper to taste.
4. Top the baguette slices with mushroom mixture and 1 tsp. Parmesan each.

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