Best Open Faced Baguette With Mushrooms And Artichokes Recipes

17 Best Open-Faced Sandwiches to Try for Lunch image

Provided by insanelygood

Number Of Ingredients 17

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Steps:

Nutrition Facts :

Mushroom and Leek Duxelles image

Provided by Martha Stewart

Yield Makes enough for 12 servings

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1/2 small onion, coarsely chopped
1/2 pound cremini or porcini mushrooms, sliced
Coarse salt and freshly ground black pepper
1 small leek, cleaned, trimmed, and chopped
1 teaspoon sherry-wine vinegar

Steps:

Heat 1 1/2 teaspoons olive oil in a medium skillet over high heat. Add onion and cook, stirring, until golden, 2 to 3 minutes. Add mushrooms and cook, stirring, 2 to 3 minutes. Reduce heat to medium and add 1 tablespoon water; season with salt and pepper and cook until mushrooms are tender, about 5 minutes more.
Remove from heat and transfer to the bowl of a food processor; pulse 2 to 3 times to coarsely chop. Set chopped mushroom mixture aside.
Add remaining 1 1/2 teaspoons olive oil to skillet and heat over high heat. Add leek and season with salt and pepper; cook, stirring until leek is tender, 3 to 5 minutes. Add chopped mushroom mixture to skillet and stir to combine. Remove from heat and add vinegar; stir to combine. Transfer to a bowl and let cool to room temperature before using.

Herbed Butter Spread image

Provided by Martha Stewart

Yield Makes about 1/2 cup

Number Of Ingredients 5

5 cloves garlic
1/2 bunch fresh flat-leaf parsley leaves
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon fresh thyme, leaves
1/4 teaspoon coarse salt

Steps:

Place garlic and parsley in the bowl of a small food processor; process until finely chopped. Transfer to a medium bowl and add butter; blend using a fork. Add thyme and salt; stir until well combined.

Open Faced Ravoilo with Artichokes, Portobello Mushrooms, and a Basil Oven Roasted Tomato Vinaigrette image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

1 portobello mushroom
Salt and pepper
1 cup of olive oil
2 tomatoes, peeled, seeled and raosted
4 baby artichokes
1 whole lemon, cut in half
1/4 cup seasoned rice wine vinegar
1 sheet of herb pasta
1 small bunch of basil

Steps:

Preheat oven to 400 degrees.
In a bowl, season portobello mushroom with salt and pepper, and 2 tablespoons of olive oil. Place it on a baking sheet and roast for 10 to 15 minutes or until tender. In the same bowl, repeat the same process with the tomatoes. Clean and peel the baby artichokes. Place the peeled artichokes in a bowl of ice water, juice from a lemon, and the lemon itself. Roast the artichokes the same way you did the mushroom and tomatoes. To make the vinaigrette, take half of the roasted tomatoes and place them in a blender with the rice wine vinegar, 1/2 cup olive oil, and salt and pepper. Blend until smooth. In a saucepan, boil 2 quarts of water. Season the water with 1/4 cup olive oil, salt and pepper. Place pasta sheet in the boiling water for 30 seconds to a minute, until tender or al dente. Remove the pasta and lay it on a platter, garnish with fresh basil and additional roasted vegetables. Serve with vinaigrette.