See Also: Appetizers · Mushrooms · Side Dishes
Toasted Bread with Mushrooms
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. A variety of Italian crostini. Add a little crushed red pepper if desired.
3-4 dried porcini
1/4 cup hot water
2 tablespoons olive oil
1 tablespoon garlic infused olive oil (or add a little garlic)
1/2 to 3/4 pound fresh button mushrooms
2 tablespoons olive oil
2 tablespoons flour
pinch sea salt
freshly ground white peppercorns, to your taste
1 cup milk or half and half
12 slices French bread, sliced on angle, toasted
freshly grated romano or Parmigiano, if desired
Soak the porcini in warm water 30 minutes. Heat oil in skillet, add chopped button mushrooms and cook about 5 minutes, stirring constantly, until they start to release juices. In glass measuring cup combine oil, flour, salt, and pepper. Whisk in milk. Microwave on high 1 minute. Whisk well. Microwave 30-60 seconds, or until thickened. Add to reserved cooked mushrooms along with the soaking lqiuid. Chop the porcini, discarding stems, and add to mixture. Gently cook until blended and thickened. Arrange sliced bread in flat baking casserole, top with sauce. Sprinkle with grated cheese and put under hot broiler for 1-2 minutes, until bubbly and browning.
Recipe created 1998-09-21.
