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I love mushrooms in almost every way I have ever had them prepared. This recipe is another way that they are delicious and easy to prepare. I made these as a side but they could be an appetizer or a vegetarian main dish.

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Mushrooms in Vermouth on French Bread (a variation of this recipe)

  • 4 cups fresh mushrooms: white, baby bello, and shiitake
  • 2 tbspl butter
  • 1 tbsp olive oil
  • 4 slices sourdough French bread, toasted
  • Splash of dry vermouth
  • 1 clove garlic, microplaned
  • Chopped chives
  • Thin slices of Parmesan cheese

Slice the mushrooms. Add the olive oil and butter. When the butter is melted, add the mushrooms and brown on high heat for about 2 minutes. Reduce the heat and cook until they are nicely browned. Add about 3 tbsp of vermouth to the pan to deglaze; at the same time, add the garlic clove. Allow the alcohol to cook off (about 2 minutes). Remove from heat. Top each toasted slice of bread with mushrooms, then Parm, then the chives. Serves 2 large servings or 4 small servings. Consider serving these toasts with a salad or a light soup.

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