Mushroom Topped Crostini
Makes 8 servings
2 teaspoon olive oil (1 for frying and the other for brushing the bread - keep separate)
1 cup button mushrooms
2 1/2 cups crimini mushrooms, sliced
1 pound baguette, sliced in 1/2" slices
1/2 teaspoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons fresh thyme
Heat the 1 tsp of olive oil in a medium nonstick skillet over medium heat. Add mushrooms and salt to the oil; stir well. Cover and cook for 5 minutes. Increase heat to medium-high; add minced thyme, flour, and pepper, and cook for 1 minute, stirring occasionally.
Mix the remaining 1 tsp of olive oil with a little bit of water in a small bowl and then brush bread slices lightly with the mixture using a pastry brush.
Bake the bread in 350 degree oven until crisp and brown on both sides. Remove from the oven and rub cut sides of garlic over bread slices. Spoon 2 tablespoons of the mushroom mixture onto each bread slice. Serve warm or at room temperature.
Nutritional info per serving: Calories 184; Fat 3g; Dietary Fiber 0g
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury
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