Guest guest Posted March 9, 2007 Report Share Posted March 9, 2007 This is wonderful recipe I tried out of Christina Ingram's cookbook titled Vegetable and Vegetarian Cooking. Serve it as an elegant appetizer or as the main course with some salad and veggie sides. Personally, I skip the shitake shrooms since I have never cared for their texture much. Instead I add a dash of vegetarian Worchestershire sauce. Mushrooms On Toast 1 lb white mushrooms, sliced if large; mix in some shitake mushrooms for a richer flavor, if you can find them 3 Tbs olive oil 3 Tbs vegetable stock or water 2 Tbs dry sherry (optional) 3 garlic cloves, crushed 4 oz. low-fat cream cheese 2 Tbs chopped fresh parsley 1 Tbs chopped fresh chives Salt and freshly ground black pepper 1. Put the mushrooms into a large saucepan with the olive oil, stock or water and sherry, if using. Heat until bubbling then cover and simmer for 5 minutes. 2. Add the garlic and stir well. Cook for another 2 minutes. Remove the mushrooms with a slotted spoon and set them aside. Cook the liquor until it reduces to 2 Tbs. Remove from the heat and stir in the cream cheese and herbs. 3. Stir the mixture well until the cheese melts. then return the mushrooms to the pan so they become coated with the cheese mixture. Season to taste. 4. Pile the mushrooms onto thick slabs of hot toast. Alternatively, spoon them into ramekins and serve accompanied by slices of crusty bread. ~ PT ~ I believe in God, only I spell it Nature. ~ Frank Lloyd Wright (1868-1959) Quote Link to comment Share on other sites More sharing options...
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