| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Appetizers | 8 | Servings | |
INGREDIENTS
| 1 | ts | Olive oil |
| 2 1/2 | c | Sliced crimini mushrooms, (8 ounces) |
| 1 | c | Sliced button mushrooms |
| 1/4 | ts | Salt |
| 2 | ts | Minced fresh thyme or |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | All-purpose flour |
| 1/8 | ts | Pepper |
| 1 | Garlic clove, halved | |
| 8 | Italian bread slices, (1/2-inch-thick) toasted, (4 ounces) | |
| Thyme sprigs, (optional) |
INSTRUCTIONS
Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and salt; stir well. Cover and cook for 5 minutes. Increase heat to medium-high; add minced thyme, flour, and pepper, and cook for 1 minute, stirring occasionally. Rub cut sides of garlic over bread slices. Spoon 2 tablespoons mushroom mixture onto each bread slice. Yield: 8 appetizers (serving size: 1 appetizer). Per serving: 95 Calories; 2g Fat (16% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 243mg Sodium Serving Ideas : Garnish with thyme sprigs, if desired. NOTES : Crimini mushrooms resemble fresh button mushrooms but have a darker color and a more robust, earthy flavor. If crimini mushrooms are unavailable, use all button mushrooms. Recipe by: Cooking Light, May 1995, page 144 Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.
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