| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Italian |
Appetizers, Autumn |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Extra virgin olive oil (3 to 4) |
| 3 |
c |
Mixed fresh wild mushrooms (chantarelles, shiitake, crimini), cleaned and coarsely chopped |
| 1 |
|
Clove garlic, minced |
| 2 |
|
Green onions, thinly sliced |
| 8 |
oz |
Lowfat cream cheese |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Nonfat sour cream |
| 2 |
tb |
Sherry |
| 1/2 |
c |
Walnuts, toasted and finely chopped |
| 1/4 |
c |
Chopped Italian parsley |
| 1 |
sm |
Baguette |
|
|
Extra virgin olive oil |
INSTRUCTIONS
CROSTINI
Heat a heavy bottomed saute pan over medium for approximately 20-30
seconds. (The objective is to heat the pan enough before adding oil so the
vegetables won't stick). Add 2 tablespoons of olive oil and tip pan to coat
the bottom. Quickly add garlic and green onions and saute for 1-2 minutes
then remove and reserve. Add remaining oil and mushrooms, shaking pan
regularly. Cook for 8-10 minutes, or until mushrooms release their juices.
Remove from heat and cool.
Meanwhile, place green onions, garlic and remaining ingredients except
walnuts and parsley in the bowl of a food processor. Mix until smooth and
creamy. Stir into the cooled mushrooms, adding the walnuts and parsley as
you mix the ingredients together.
Makes approximately 4 cups.
FOR CROSTINI: Preheat oven to 375#161#F. Slice bread into 1/4 inch
thickness. Lightly brush with olive oil on one side and place oiled side up
on a cookie sheet. Bake for 10 minutes, then turn over to lightly brown the
other side.
Remove and cool completely before storing. Will make enough for this picnic
plus leftovers.
Notes: This recipe lends itself well to a picnic because it can be made a
couple days ahead and can be packed easily. If you can not find any type of
wild mushroom, then use chopped portabellas or the white button mushrooms.
Serving Ideas: Serve as part of a Mediterranean Fall Picnic.
Nutr. Links: 0 4204 0 0 0 0 0 0 0 20187 3771 0 0 0
Per serving: 612 Calories; 26g Fat (38% calories from fat); 20g Protein;
74g Carbohydrate; 33mg Cholesterol; 1299mg Sodium
Posted to EAT-L Digest 10 Dec 96
Recipe by: Rosemary Furfaro
From: "McNamara, Kelly" <kmcnamara@LIGGETT.COM>
Date: Wed, 11 Dec 1996 12:32:30 -0500
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