Morel Mushroom Open Face Sandwich Recipe

From Dorothy McNett's Recipe Book.

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Morel Mushroom Open Face Sandwich

From Dorothy McNett's recipes at

1 package dried morel mushrooms (about .5 oz.)
1 cup water, broth, or wine

2 tablespoons extra virgin olive oil
2-3 cloves garlic, finely diced
small onion, finely diced
1/4 teaspoon sea salt
freshly ground pepper

bread slices or large crackers
mozzarella cheese (try bufala d mozzarella)
fresh herbs, such as basil or parsley, etc.

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.

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