MUSHROOM CROSTINI
Provided by Linda Wells
Categories appetizer
Time 30m
Yield Forty small crostini, or about 15 to 20 servings
Number Of Ingredients 10
Steps:
- Place the porcini in a bowl and cover with warm water. Allow to sit for 10 minutes, or until soft. Drain, reserving the liquid. Strain the porcini liquid and set aside.
- In a large saute pan over a high flame, heat the olive oil. Add the button mushrooms, the softened porcini, garlic and onion. Saute until the onions are transparent and the mushrooms are cooked. Add the porcini liquid and cook until it is reduced by half. Add the heavy cream, bring to a boil and lower the heat to a simmer. Cook until the cream is reduced to a thick consistency. Remove from the heat and add two tablespoons of the Parmigiano cheese, the parsley and salt and pepper to taste.
- Allow the mushroom mixture to cool.
- When ready to serve, toast the bread.
- Preheat the broiler. If the mushroom mixture was refrigerated, bring it to room temperature. Spread the mushroom mixture on each slice of bread. Sprinkle with the remaining tablespoon of Parmigiano and broil until bubbly. Cut in quarters and serve immediately.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 3 grams, Carbohydrate 44 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 505 milligrams, Sugar 5 grams, TransFat 0 grams
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