[recipe*] ~ Mushrooms On Toast

[Guest guest]

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)