Ingredients: |
Ingredients: 1 baguette
5 tbsps. extra virgin olive oil
1 1/2 lbs white mushrooms
2 tbsps. unsalted butter ( or salted & it turns out fine)
2 medium shallots, finely chopped
1 lg. garlic clove, minced
1 tsp. chopped thyme
Salt & freshly ground pepper
1 c. Fontina cheese (or gouda or something similar if it is hard to find fontina)
1 tbsp. chopped parsley
|
Directions: |
Directions:1. Preheat oven to 400º. Arrange the bread on a baking sheet and drizzle with 3 tbsps. of olive oil. Toast for 12 min., until slightly golden around the edges. Turn the broiler on.
2. Meanwhile, thinly slice the mushrooms or use presliced. In a large skillet , cook the butter over high heat until lightly browned, 2 mins. Add the remaining 2 tbsps. of olive oil & the mushrooms & cook undisturbed until the mushrooms are browned on the bottom, 2 mins. Continue to cook, stirring occasionally, until browned all over, 10 mins. Add the shallots, garlic, & thyme, lower the heat to moderate & cook until the shallots are tender, 5 mins. Add 3 tbsps. of water and scrape up any browned bits from the bottom of the pan ( if using a nonstick pan, you probably won't have any brown bits, so skip this). Season the mushrooms with salt & pepper & remove from heat.
3. Spoon the mushroom mixture on the toasts & sprinkle the cheese on top. Broil for 2 mins., or until the cheese is melted. Transfer the crostini to a plate, sprinkle with the parsley & serve. (Parsley is optional) |
This recipe for Mushroom & Fontina Costini is from