Recipe By : Winnipeg Free Press from Orange county Register
Serving Size : 50 Preparation Time :0:00
Categories : Appetizers Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons olive oil -- divided
1 clove garlic -- peeled & minced
1/2 pound fresh portobello mushrooms -- stem removed
-- coarsley chopped
salt and pepper -- to taste
1/2 recipe basic crostini or fresh basil crostini
Thin shaving of parmesan-reggiano
cheese or asiago cheese (about 1/2 cup)
Garnish with leaves of fresh Italian
parsley
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced
garlic and cook unil garlic is softened. Add mushrooms and cook stirring,
stirring occasionally until mushrooms are soft and liquid has evaporated.
Season to taste with salt and pepper.
Advance preparation:
Mushroom mixture can be cooled and stored in an airtight container in the
refrigerator for up to 2 days. Heat mushrooms before seving.
Presentation:
Top crostini with mushrooms and a thin shaving of cheese. Garnish with small
leaves of parsley. Serve
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NOTES : Use a cheese slicer (designed for slicing very thin shavings of
cheese) or use a vegetable peeler to shave cheese.
