| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Healthy and, Appetizers | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Unsalted butter |
| 1 | tb | Virgin olive oil |
| 1 | lb | Mixed mushrooms* |
| 4 | Shallots — finely sliced | |
| 1/2 | c | Fresh herbs** — chopped |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 4 | sl | White bread, crusts removed |
| Additional virgin olive oil | ||
| For |
INSTRUCTIONS
Heat the butter and 1 tablespoon olive oil until very hot and hazelnut in color. Add the mushrooms and saute' over high heat for 10 seconds. Cover and continue cooking over high heat for 3 minutes. Uncover and cook over high heat for 2 to 3 minutes, until dry. Add the shallots, herbs, salt and pepper, and cook for 1 minute longer. Lightly toast the slices of bread and arrange them on a plate. Spoon the mushroom mixture on top of the toast, sprinkle a little olive oil on top, if desired, and serve immediately. Nutritional analysis per serving: calories 195; protein 5 gm; carbohydrates 22 gm; fat 10.4 gm; saturated fat 4.3 gm; cholesterol 16 mg; sodium 412 mg. Recipe By : Jacques Pepin, Today's Gourmet II From: [email protected] (Ann Codate: Tue, 14 Feb 1995 15:36:14 ~0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”