| 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: Av718@freenet.Carleton.Ca (Ann Codate: Tue, 14 Feb 1995 15:36:14
~0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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