(15) Basque Mushroom Toasts

When we made this, we made the recipe to serve 8. It ended up being like mushroom soup, so we just used a slotted spoon to dish out the mushrooms. What a great garlic and sherry flavor!!

For my dairy free friends, I’m sure you know this but I’ll say it anyway, check the label on your bread. Some are dairy free, others not so much. Tough one 🙁


Basque Mushroom Toasts

Yield: Serves 2
Source: Bon Appetit Magazine, May 1992

3 tablespoons olive oil
1/2 pound mushrooms, thinly sliced
2 large garlic cloves, chopped
1 tablespoon all purpose flour
1/4 cup dry Sherry
1/2 small fried red chili
1 cup canned beef broth
1/4 cup chopped fresh parsley

2 large 1/2-inch-thick French or sourdough bread slices
Olive oil

1) Heat 3 tablespoons oil in heavy medium skillet over medium-low heat. Add mushrooms and garlic; cook until tender, stirring occasionally, about 10 minutes. Add flour; stir 1 minute. Mix Sherry and chili; simmer 3 minutes. Add broth; cook until mixture thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Mix in parsley.

2) Meanwhile preheat broiler. Brush bread with olive oil. Broil until golden.

3) Arrange 1 toast slice on each plate. Spoon mushroom sauce over and serve.

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