Mushroom Appetizer

Recipe courtesy of Elizabeth Borelli

 

Shiitake mushrooms, sauteed with a tomatoes, green onions, garlic, basil and splash of Marsala wine a top of crispy baguette.

Servings: 6

Ingredients:

¼ lb (roughly 2 cups) shiitake, oyster or mushrooms of any kind
¼ cup green onions, sliced into thin ¼-inch rings
2 tbsp olive oil
2 tbsp Marsala wine
2 cloves of garlic, sliced or crushed
8 basil leaves, coarsely chopped
½ cup tomato, diced
1 tsp salt
Ground pepper to taste
(6) 1-2-inch slices of baguette

Directions:

Gently wipe mushrooms clean with a damp cloth or paper towel, thinly slice.

Add 1 tablespoon of olive oil, Marsala, mushrooms, green onions and garlic to a medium-sized sauté pan. Turn the heat to medium-high, sautéing until mushrooms are soft and cooked through, 5-7 minutes. Add basil, tomato and salt, continue cooking for 1-2 minutes until everything is heated through. Finish with freshly ground pepper and let sit while you prepare the bread.

Wipe out the sauté pan and add the remaining tablespoon of olive oil, tilting the pan to evenly coat. Turn heat to medium and add bread, toasting for 2 minutes on each side until lightly browned. Remove the baguette slices from the pan and top with mushroom mixture. Serve immediately.

 

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