Ciabatta with Garlic Mushrooms

Garlic-flavored mushrooms make a delightful first course but many recipes use generous quantities of butter. This version is deliciously buttery without being overly indulgent. A salad of finely shredded white cabbage and chopped scallions is a good accompaniment.

Ciabatta with Garlic Mushrooms
Ciabatta with Garlic Mushrooms

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tbsp unsalted butter

  • 2

    garlic clovs, crushed

  • 6

    cups (1 lb) halved white mushrooms

  • 8

    slices ciabatta bread

  • 1

    tbsp whole grain mustard

  • Dash Worcestershire sauce

  • 1

    oz. Parmesan cheese shavigns

  • Salt and fresh-ground pepper

  • Flat-leaf parsley sprigs

Directions

Hea the broiler to high. Melt the butter in a skillet. When the butter starts to sizzle, add the garlic, and saute 1 minute. Add the mushrooms and sate over medium-high heat, stirring occasionally, until lightly cooked, 4-5 minutes. Place the ciabatta slices on the broiler pan and toast until lightly brown, 1 1/2-2 mintues. Turn them over and toast the otehr side until it is lightly brown, 1-1 1/2 mintues. Remove from the broiler and keep warm. Add the mustard to the mushrooms, and stir in. Reduce the heat slightly and add the Worcestershire sauce and seasoning to taste. Cook 1 minute longer, then remove the pan from the heat. Place 2 slices of ciabatta bread on each plate. Spoon the mushrooms and their cooking juices over the bread. Sprinkle with the Parmesan shavings and garnish with sprigs of parsley. If ciabatta isn't available, use 8 toasted French bread slices, or 4 large slices of Focaccia, toasted on the top. To make a Roasted Pepper bruschetta heat the broiler to the hottest setting. Quarter and seed 2 red and 2 yelllow bell peppers then broil them, cut sides down, until the skins are charred about 10 mintues. Place the peppers in a plastic bag and set aside until cool enough to handle. Using a small sharp knife, peel the peppers and coarsely chop them. Mix then with 10 large fresh basil leaves in a bowl. Drizzle 2 tbsp balsamic vinegar and 3 tbsp extra-virgin olive oil over and mix well. Divide the mixture between the bread slices and serve immediately. cal=265, prot= 11g fat=11g carb=34g, fiber 5g

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