Wednesday, December 30, 2009

Wild Mushroom Toast

Yields: 6 servings

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

  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.

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