56
|
WINTER
2017
RECIPE&PHOTOS | CORYNNFOWLER
ESCARPMENT
®
epicure
Creamy
Mushroom
Toast
what youneed...
- 2HandfulsShiitakeMushrooms
- 2HandfulsChanterelleMushrooms
- 4ClovesGarlic
- 1TspDriedThyme
- 1Small Handful FreshParsley
- 1/8Cupof Butter
-½CupofMilk
- Salt andPepper
- Rustic-styleBreadorBaguette
- OliveOil
This isawarmandcreamywinTerdish
ThaTcan saTisfyanybreakfasT, lunch,
ordinnercraving. greaTbread, fresh
mushrooms, andbuTTerareThekeyTo
successwiThThisrecipe. i recommend
TryingThepugliese, rusTic iTalianbread
fromgoldsmiTh’smarkeT inThornbury
ifyouhaven’TyeT!
what todo...
1. Heat half of thebutter inacast ironpanuntil bubbling. Washand slice themushrooms, adding them to
thebutter. Let themushrooms sear, beingcareful not to steam them, for severalminutesa sideuntil they
begin tobrown. Addmorebutter asnecessary, as themushroomswill soak it up.
2. Slice thegarlicclovesandadd them to thepan. Seasonwith salt, pepper, and thyme, andallow the
mushrooms tocook for 2-3moreminutes, tossing thepanoccasionally.
3.When themushroomsarebrownedand thegarlic isbeginning to soften, pour in themilkandaddhalf
thechoppedparsley. Allow themilk tocookdown in themushroomsuntil it formsa thick sauce.
4. Brush slicesof thebaguettewitholiveoil, andgrill or toast the slices.
5. Serve thewarmmushroommixover thebaguette slices. Seasonwith the remainder of thechopped
freshparsleyandacrackof freshpepper. Serves two.
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