Wednesday, December 30, 2009

Wild Mushroom Toast

Yields: 6 servings

Ingredients:
3 pounds mixed fresh mushrooms, cleaned and stemmed
3 ounces dried mushrooms
1/4 cup olive oil
3 tablespoon finely chopped shallots
6 cloves garlic, crushed
1/4 cup low-sodium chicken broth
2 tablespoons cognac
2 tablespoons butter
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 sprigs rosemary
2 sprigs thyme
1/4 cup chopped flat-leaf parsley
1 1/4 ounces shaved Parmesan

Directions:
  1. Heat oven to 450 degrees F.
  2. Slice fresh mushrooms 1/4-inch thick. Soak dried mushrooms in a bowl of hot water until tender — about 10 minutes. Rinse and squeeze to dry.
  3. Heat a 12-inch ovenproof skillet until very hot. Add olive oil and fresh mushrooms. Cook, while stirring frequently, over high heat until mushrooms release their liquid — about 10 minutes. Add the shallots, garlic, rehydrated mushrooms. Cook until liquid has evaporated. Add broth, cognac, butter, salt, pepper, and 2 sprigs each rosemary and thyme. Transfer skillet to the oven and roast, stirring twice, for 30 minutes. Stir in remaining herbs.
  4. Serve warm on garlic bread with Parmesan curls.

No comments:

Post a Comment