THREE MUSHROOMS CROSTINI
This recipe is from the issue of February 2006 of Coup de Pouce. It is recommanded to use exotic mushrooms (oyster, shiitake, stem removed and portobello)
Provided by Boomette
Categories Vegetable
Time 30m
Yield 17 crostinis, 17 serving(s)
Number Of Ingredients 10
Steps:
- Spread baguette slices on a baking sheet. In a skillet, melt the butter at medium heat. Brush the slices with about 1 tablespoon of melted butter. Cook under the preheated grill for about 4 minutes or until the slices are golden and crispy (flip at mid-cooking). Set aside.
- Meanwhile, in the skillet, add shallots and garlic. Cook, stirring, for 3 minutes or until softened. Add mushrooms, thyme, salt, pepper and cook while stirring for about 7 minutes or until mushrooms are golden and liquid has evaporated. Add parsley and stir.
- When ready to serve, spread about 1 tablespoon of the mushroom mixture on each crostini and sprinkle with oil. Serve hot.
Nutrition Facts : Calories 50, Fat 1.8, SaturatedFat 0.9, Cholesterol 3.6, Sodium 159.7, Carbohydrate 7.3, Fiber 0.4, Protein 1.2
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