Mushrooms: Sauteed Mushrooms
Source of Recipe
Recipe from Food & Wine, February, 1992.
List of Ingredients
1/2 c Olive oil extra-virgin
24 md Mushrooms white or cremini-, stems removed, or 6 Portobello mushrooms, stems removed and caps Quartered
9 Cl Garlic thinly sliced
1/4 ts Salt
Freshly ground pepper
12 c French bread or italian bread, 1-inch cubes (medium-textured bread, whichever type you choose) Recipe
In a large heavy skillet, heat the oil over moderate heat until hot but not smoking, about 3 minutes. Add the mushrooms, stemmed side down, and the garlic and cook for 2 minutes, shaking the pan occasionally. Flip the mushrooms over and place 1 or 2 slices of the cooked garlic in the cavity of each mushroom. Season with the salt and pepper to taste and cook until juices collect in the cavities, about 3 minutes. Skewer 2 mushrooms with their garlic slivers and 1 bread cube onto each of 12 toothpicks. Serve at once. Serves 6.
|
|
member logon
