re vegan book; mushrooms

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Wild Mushroom Spread with Croutons

 

Recipe By :Donna Klein

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 wine -- port, sherry, or Madeira

2 tablespoons finely chopped fresh parsley

16 baguette rounds -- (1/2-inch thick) lightly toasted (16

to 20)

 

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 combne. Taste

and season with additional salt and pepper if needed.

 

Serve warm with baguette rounds.

 

Yield: Makes 4 to 6 servings

Difficulty: Easy

MC Ellen

 

Cuisine:

" Mediterranean "

Source:

" Mediterranean Vegan Kitchen "

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Per Serving (excluding unknown items): 231 Calories; 4g Fat (17.4% calories from

fat); 7g Protein; 40g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 409mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 4544 0 3386 0 0 0 0 920054