Vegan: Wild Mushroom Spread With Croutons

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* Exported from MasterCook *

 

Wild Mushroom Spread With Croutons

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 13

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 ounce dried porcini

OR other wild mushrooms

1 tablespoon extra-virgin olive oil

8 ounces white button mushrooms -- cleaned

trimmed and sliced

2 large garlic clove -- finely chopped

Salt and freshly ground black pepper -- to taste

2 tablespoons marsala

OR port or sherry or Madeira

2 tablespoons finely chopped fresh parsley

16 baguette rounds -- up to 20

lightly toasted -- (1/2-inch-thick)

 

Makes 4 to 6 servings

 

This earthy and warming ProvençaI-style ragout makes a splendid spread for

croutons, crostini, or bruschetta during the fall and winter

months. Leftovers can be added to stews, soups, or pasta sauces, as well.

 

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 combine. Taste and season with additional salt and pepper if needed.

 

Serve warm with the baguette rounds.

 

Advance Preparation: The spread, without the parsley can be covered and

held over very low heat for up to one hour before serving. It can also be

stored, covered, in the refrigerator for up to twenty-four hours. Reheat

over low heat.

 

Per Serving: Calories 150, Protein 5 g, Total Fat 5 g, Saturated Fat 1 g,

Cholesterol 0 mg, Carbohydrate 23 g, Dietary Fiber 2 g, Sodium 177 mg

 

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