wild mushroom toasts

i had another dish planned for my guests – this mushroom toast appetizer. but i got distracted while i was cooking and i mistakenly added more onions in the recipe than originally called for! since i didn’t have time to recalculate the ingredients to compensate for the excess onions, i set this aside and saved the mixture so i can fix it after the dinner party.

anyhoo, after the party, i chopped up and grated some more ingredients to add to balance the flavor of the excess onions. but i didn’t add the exact amount proportional to the extra amount of onions i added. so there is still more onions than the original recipe but it didn’t matter. more onions or less, the mushroom-onion-garlic-two cheese mixture over crunchy toasted bread is pretty yummy!

i’m sure i’ll have the same guests over again soon and i’ll make this for them next time. they are mushroom lovers so i’m sure they’ll love it too!

Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup chopped onion – to – 1 small onion, chopped
  • 5 cups finely chopped mushrooms, blend of button and wild
  • 5 garlic clove, minced
  • 1 teaspoon dried thyme
  • 3 tablespoons light whipping cream – or –
    3 tablespoons fat free half and half
  • 1/3 cup grated fontina cheese or any other desired cheese – i used pepper jack cheese
  • 1/3 cup freshly grated Parmesan
  • 12 slices semolina loaf, 1/2 inch high
  • 1 plum tomato, chopped

Preparation

Preheat oven to 350 degrees F. Lightly toast bread on each side for 5 minutes each. Remove toast from oven. Set aside.

In large skillet, heat oil over medium-high heat. Add onion; saute 1 minute. Add all mushrooms, garlic and thyme; saute until beginning to brown, about 6 minutes or until liquid evaporates. Remove from heat. Stir in cheeses and cream/half and half. Season with salt and pepper.

When ready to serve, top each toast or cracker with about 2 tablespoons mushroom topping. Place toasts on rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 2 minutes. Transfer to serving platter and serve warm.

Optional, for a little color and lighter balance, add a 1/2 tablespoon of chopped tomatoes on top of each wild mushroom toast.

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original recipe from Semi Homemade with Sandra Lee: Wild Mushroom Toasts

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