| 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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