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Morel Mushroom Open Face Sandwich
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 package dried morel mushrooms (about .5 oz.)
In a small saucepan, combine the dry mushrooms and the liquid. Bring to a boil, reduce to simmer, cover and cook about 20 minutes. With slotted spoon, remove the mushrooms. Reserve the liquid. Pat the mushrooms dry with a towel. Slice larger ones in half, leave smaller ones whole. In heavy bottomed fry pan heat oil. Add garlic, onions, salt and pepper and cook about 2 minutes. Stir in the mushrooms. Cook and stir about 3-4 minutes or until mushrooms have cooked. Remove mushrooms to a plate. Pour the reserved liquid into the fry pan, cook and stir to reduce to a sauce consistency. Place bread on serving plates. Arrange the mushrooms over the bread. Drizzle with the sauce and add sliced mozzarella. Garnish with snipped herbs and serve. (or arrange the sliced cheese over the bread, and then add the mushrooms and sauce)
Recipe created 2003-07-05.