| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Bays english muffin crumbs; (about 1 muffin) |
| 1 |
tb |
Olive oil |
| 3 |
|
Cloves garlic; chopped |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/4 |
c |
Sliced almonds; broken |
| 2 |
tb |
Olive oil |
| 1/3 |
c |
Finely chopped shallots |
| 1 |
ts |
Minced garlic |
| 12 |
oz |
Mixed mushrooms*; thinly sliced |
| 2 |
tb |
Dry sherry |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Finely chopped fresh thyme leaves |
| 5 |
|
Bays english muffins; split and lightly toasted |
| 1 1/2 |
c |
Mascarpone cheese; room temperature |
|
|
Thyme leaves; optional |
INSTRUCTIONS
MAJORCAN MUSHROOM MIXTURE
(*preferred mix-button, cremini, shiitake, oyster) Combine crumbs, oil,
garlic, pepper and almonds in large skillet. Cook over medium heat,
stirring constantly until crumbs and almonds are light golden brown. Remove
from skillet and set aside to cool.
Majorcan Mushroom Mixture: Using same skillet, wipe clean; add oil, heating
to medium. Saute shallots and garlic until soft, about 2 minutes. Add
mushrooms, sherry and salt; saute until mushrooms are tender, about 10 to
12 minutes. Stir in thyme and continue to cook until most of liquid
evaporates. Spread muffin "tapas" with cheese. Top cheese evenly with
mushroom mixture; place "tapas" on baking sheet. Bake at 350° F until hot,
about 5 minutes. Spoon Almond-Garlic Streusel over mushroom. Garnish with
thyme. if desired.
Makes 10 appetizers
Recipe Contest Winner
Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 13, 1998
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