Wild Mushroom And Toasted Walnut Crostini
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Italian | Appetizers, Autumn | 4 | Servings |
INGREDIENTS
| 3 | T | Extra virgin olive oil, 3 to |
| 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 | T | Soy sauce |
| 2 | T | Nonfat sour cream |
| 2 | T | Sherry |
| 1/2 | c | Walnuts, toasted and finely |
| chopped | ||
| 1/4 | c | Chopped Italian parsley |
| 1 | Baguette | |
| Extra virgin olive oil |
INSTRUCTIONS
4 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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Nutrition (calculated from recipe ingredients)
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Calories: 133
Calories From Fat: 84
Total Fat: 10g
Cholesterol: 0mg
Sodium: 445.9mg
Potassium: 276.1mg
Carbohydrates: 6.7g
Fiber: 3.3g
Sugar: <1g
Protein: 5.1g