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I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
...in your mind.
’Crostini’ too fancy-sounding? Then let’s just call this ’mushrooms on bread’. Better?
3 cups sliced mushrooms (your choice)
2 tablespoons rosemary
1 large clove garlic
2 tablespoons dry vermouth
1 baguette, sliced into diagonal 1/4 inch slices
fresh ground pepper
Brush one side of bread slices lightly with olive oil
Saute mushrooms in oil in nonstick pan over medium heat
When soft, add pepper, rosemary and garlic - stir well for a minute
Heat broiler, and toast bread slices lightly; oiled side up
Add vermouth, taking care as it may flame up
When most of the liquid has evaporated, remove from heat
Spoon mushroom mixture on the tops of the toasted bread
Sprinkle lightly with Parmesan and serve
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