Mushroom blend will bring complex
flavor to any hors d'oeuvre. We used a mixture of wild and dried porcini mushrooms
to enrich the flavor. Exquisite!
Ingredients
- 1 ounce dried porcini or other
wild mushroom
- 1 tablespoon extra-virgin olive
oil
- 8 ounces white button
mushrooms, cleaned, trimmed, and sliced
- 2 large cloves garlic, finely
chopped
- Salt and freshly ground black
pepper to taste
- 2 tablespoons marsala,
port, sherry, or Madeira
- 2 tablespoons finely chopped fresh
parsley
- 16 to 20 (1/2-inch thick)
baguette rounds, lightly toasted
Method
- Soak the porcini
mushrooms in 1 cup hot water for 15 minutes; drain, and reserve the soaking
liquid. Strain the soaking liquid through a coffee filter or paper towel-lined
strainer. Reserve 1/2 cup and set aside. (Save the remaining strained liquid
for soups or stocks, if desired.) Rinse the mushrooms thoroughly; chop coarsely
and set aside.
- In a large
nonstick skillet, heat the oil over medium heat. Add the porcini mushrooms, button
mushrooms, garlic, salt, and pepper. Cook, stirring often, until the mushrooms
have started to give off their liquid, 3 to 5 minutes.
- Add the Marsala and reserved
soaking liquid to the skillet; bring to a boil over high heat. Cook, stirring
constantly, until the liquids are greatly reduced and syrupy. Remove from the
heat and add the parsley, stirring well to combine. Taste and season with
additional salt and pepper if needed.
- Serve warm with
baguette rounds.
(Source: foodnetwork.com)