"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Wild Mushroom Crostini Recipe

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This recipe for Wild Mushroom Crostini, by , is from Fabulous Foods, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlie DeSchane
Added: Thursday, June 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. wild mushrooms (shitake, chantrell), chopped
1/2 yellow onion, diced
2 cloves of garlic, chopped
1/3 c. Italian parsley, chopped
1/4 c. white wine
1/2 c. crumbled gorgonzola cheese
2 tbsp. olive oil
1 loaf of bread

Directions:
Directions:
Heat oil, saute onions and then add mushrooms. Cook until tender. Add Italian parsley and white wine. Reduce the wine by half, add crumbled gorgonzola cheese. Let all ingredients melt together. Take 1 loaf of bread, cut into slices and brush with olive oil. Toast in a 400 degree oven for 4-5 minutes and then top the bread with the mushroom mixture.

 

 

 

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