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| recipe title: |
Sauteed Mushrooms |
| category: |
Appetizers, Mushrooms |
| keywords: |
appetizers, mushroom |
| servings: |
6 |
| ingredients: |
1/2 c Olive oil; extra-virgin
24 md Mushrooms; white or cremini
-, stems removed, or 6
Portobello mushrooms, stems
-removed and caps
Quartered
9 Cl Garlic; thinly sliced
1/4 ts Salt
Freshly ground pepper
12 c French bread; or italian br
-ead, 1-inch cubes
(medium-textured bread, whic
-hever type you choose)
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| directions: |
|
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1. In a large heavy skillet, heat the oil over moderate heat until hot but
not smoking, about 3 minutes. Add the mushrooms, stemmed side down, and
the garlic and cook for 2 minutes, shaking the pan occasionally. Flip the
mushrooms over and place 1 or 2 slices of the cooked garlic in the cavity
of each mushroom. Season with the salt and pepper to taste and cook until
juices collect in the cavities, about 3 minutes. 2. Skewer 2 mushrooms with
their garlic slivers and 1 bread cube onto each of 12 toothpicks. Serve at
once.
Recipe from Food + Wine, February, 1992.
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