CROÛTE AUX CHAMPIGNONS

CROÛTE AUX CHAMPIGNONS image

Number Of Ingredients 13

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-Butter
-Sliced mushrooms: shitake (without stems), oyster, lambs foot, chanterelles or any other wild or market mushrooms
-French shallots (dry) finely chopped
-White wine or Noilly Pratt
-Veal stock
-Parmesan Reggiano finely grated
-Chives finely chopped
-Italian parsley chopped
-truffle oil (optional)
-Rustic bread sliced, toasted
-Baby arugula or spinach
-Olive oil
-balsamic vinegar

Steps:

-In a large pan, melt the butter and sauté mushrooms until they give up their liquid, about 5 min. -Add the shallots, the wine and the stock - enough to cover the mushroom mixture -Reduce the liquid (5 min or more) and add the cheese, allow to melt -Add the herbs (parsley & chives) and truffle oil if desired -Divide the mushroom mixture over toasted bread slices -serve beside arugula/spinach salad dressed with olive (or truffle) oil and balsamic vinegar