| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | Appetizers, Vegetables, Soup/stews | 15 | Servings |
INGREDIENTS
| 1 | oz | Dried porcini mushrooms |
| 3 | Cloves garlic, peeled | |
| 1/2 | c | Flat-leaf parsley, chopped |
| 1/2 | ts | Kosher salt |
| 1 | Long Italian or French bread, sliced 1/4 inch thick on the diagonal | |
| Extra-virgin olive oil, for bread | ||
| 3 | tb | Unsalted butter, or as needed |
| 3 | tb | Olive oil, or as needed |
| 2 | Shallots, peeled and finely chopped | |
| 1/2 | tb | Fresh thyme leaves, about 5 sprigs |
| Salt & freshly ground pepper | ||
| 1/2 | c | Dry white wine |
| 2 | lb | Assorted wild mushrooms, such as shiitake, cremini, oyster, and chanterelle, cut into 1/8-inch slices |
INSTRUCTIONS
1. In a bowl, combine dried porcini and 1 1/2 C hot water. Let sit until soft, about 15 minutes. Remove from soaking liquid. Carefully pour off liquid, leaving sediment in bowl; reserve liquid. Coarsely chop porcini. 2. Chop together garlic, parsley, and kosher salt. Make crostini by grilling or toasting bread under broiler. Brush lightly with extra- virgin olive oil. Season with salt and pepper. 3. In a large saute pan, heat 1 T butter and 1 T oil over medium-low heat. Add porcini, shallots, and thyme and cook, stirring often, until shallots wilt, about 10 minutes. Season well with salt and pepper. Add wine and cook over medium-high heat until liquid is almost completely reduced, 5 to 7 minutes. Add reserved porcini liquid and cook until almost completely reduced again, 5 to 7 minutes. Remove from heat, transfer to a small bowl, and set aside. 4. Rinse skillet, dry, and return to high heat. Starting with the firmest, cook mushrooms in 2 batches using a T of butter and oil for each batch. Season well with salt and pepper, and reduce heat to medium. Cook, stirring often, until mushrooms are nearly tender, 5 to 10 minutes. Keep in a large bowl while second batch cooks. 5. Return all the mushrooms to the pan. Add porcini and parsley mixtures. Cook over medium-high heat until garlic gives off an aroma, 2 to 3 minutes. Adjust seasonings and remove pan from heat. 6. Transfer mushrooms to a bowl and serve with crostini, or spoon a bit of the mushroom mixture on each slice of crostini and arrange on a plate. Martha Stewart Living/August/94 Scanned & fixed by Di Pahl Posted to MM-Recipes Digest V4 #037 by John Merkel <jmerk@doitnow.com> on Feb 4, 1997.
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