Shi­itake Dux­elle Cros­tini Recipe

DREAM TEEN Magazine - - Page 18 -


-2 ta­ble­spoons un­salted but­ter -1 gar­lic clove, minced -1/2 tea­spoon coarse salt - 1 ta­ble­spoon finely chopped fresh flat-leaf pars­ley - 1/8 tea­spoon freshly ground pep­per


Melt but­ter in a large skil­let over medium heat. Add shal­lot and gar­lic; cook, stir­ring, un­til soft­ened, about 3 min­utes. Add mush­rooms and 1/4 tea­spoon salt (Op­tional); cook, stir­ring, un­til mush­rooms have soft­ened and re­leased their liquid, about 7 min­utes. Raise heat to medium-high; cook un­til liquid has evap­o­rated, about 3 min­utes more. Stir in pars­ley, 1/2 tea­spoon salt, and the pep­per. Let cool com­pletely. Serve on toasted cros­tini slices Yields 2 cups

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