Saint-Paulin Mushroom Toasts
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This recipe makes 12 pieces servings
- Preparation time: 15 minutes
- Cook time : 13 minutes
- Total time : PT28M
Ingredients
- 12 slices baguette 12 slices baguette
- 2 tbsp butter 2 tbsp butter or olive oil
- 1/4 cup minced shallots 1/4 cup minced shallots
- 1 clove garlic , minced1 clove garlic, minced
- 8 oz mushrooms , thinly sliced8 oz mushrooms, thinly sliced
- 1/4 tsp salt 1/4 tsp salt
- 1/2 cup dry white wine 1/2 cup dry white wine
- 1 pinch nutmeg 1 pinch nutmeg
- 2 tbsp finely chopped fresh parsley 2 tbsp finely chopped fresh parsley
- 4 oz Saint-Paulin cheese , sliced4 oz Saint-Paulin cheese or mild semi-soft cheese, sliced
- 1 pinch paprika 1 pinch paprika
Preparation
Toast baguette slices in 425°F (220°C) oven, turning once, until light golden, 6 to 8 minutes.
Meanwhile, in skillet, melt butter over medium heat; fry shallots and garlic until softened, 2 to 3 minutes. Add mushrooms and sa< increase heat to medium-high and sauté until no liquid remains and edges of mushrooms are golden, 6 to 8 minutes. Stir in wine and nutmeg. Boil until liquid is evaporated but mixture is still moist; stir in parsley.
Spoon heaping 1 tbsp (15 mL) mushroom mixture onto each toast. Top each with cheese slice; sprinkle with paprika. Bake on baking sheet in 425°F (220°C) oven until cheese is melted and bubbly, about 5 minutes.
Meanwhile, in skillet, melt butter over medium heat; fry shallots and garlic until softened, 2 to 3 minutes. Add mushrooms and sa< increase heat to medium-high and sauté until no liquid remains and edges of mushrooms are golden, 6 to 8 minutes. Stir in wine and nutmeg. Boil until liquid is evaporated but mixture is still moist; stir in parsley.
Spoon heaping 1 tbsp (15 mL) mushroom mixture onto each toast. Top each with cheese slice; sprinkle with paprika. Bake on baking sheet in 425°F (220°C) oven until cheese is melted and bubbly, about 5 minutes.
Source : Canadian Living Magazine: July 2010
- Keywords : Appetizers; Baguette; Mushrooms; White wine; Cheese; Skillet;
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