Monday, February 8, 2016

Still 'Shroomin'

Mushroom Crotini
A while back I wrote about my wacky love of fungus (see the blog post here). What I wrote then is still true today; I freakin' love mushrooms. 

Mushroom Crotini with kale salad
I know not everyone does but I encourage the haters to try mushrooms in this hearty appetizer. You will be swayed! Who could not love these fungi sautéed in garlic and butter then topped with cheese? You would have to be practically dead to not like them.  This dish pairs well with a nice salad (like one of these) for an easy weekday lunch or light dinner. It's a meatless way to have a hearty meal.



Mushroom Crostini

1/2 lb. baby bella mushrooms (or mushroom of your choice), chopped
2 tbsp butter
1 tsp garlic, chopped
1/4 tsp thyme
2 tbsp red wine or balsamic vinegar
1/2 C. Parmesan, shaved
1 baguette of French bread, sliced
Olive oil, enough for basting bread

Preheat broiler. Slice bread into slices, brush olive oil onto one side. Place under broiler until lightly toasted on top.

Meanwhile, melt butter into skillet over medium low heat. Sauté garlic then add thyme. Once fragrant, toss in mushrooms, continue to sauté then add wine or vinegar turning up the heat until liquid is reduced and mushrooms are softened. 

Top toasted bread slices with mushroom sauté then add Parmesan on top. Place under broiler until cheese is melted and lightly browned. Serve warm.


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