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porcini mushrooms boiling water olive oil onion tomato paste button mushrooms shiitake mushroom flour salt black pepper parsley garlic garlic country bread shredded Fontina
Viewed: 98 - Published at: 7 years agoIngredients
- 1/4 cup dried porcini mushrooms (about 1/4 ounce)
- 1 cup boiling water
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1 tablespoon tomato paste
- 6 cups sliced button mushrooms (about 1 pound)
- 3 cups thinly sliced shiitake mushroom caps (about 7 ounces)
- 1 teaspoon all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- 1 garlic clove, halved
- 4 (1 1/2-ounce) slices peasant or country bread, toasted
- 1/2 cup (2 ounces) shredded fontina or fresh Parmesan cheese
Method
- Combine the porcini mushrooms and boiling water in a bowl; cover and let stand 30 minutes. Drain porcinis in a colander over a bowl, reserving liquid. Rinse and chop porcinis.
- Heat oil in a large skillet over medium-high heat until hot. Add onion; saute 5 minutes or until lightly browned. Stir in tomato paste, and saute 30 seconds. Add porcini, button, and shiitake mushrooms, stirring to coat. Saute 5 minutes or until mushrooms release moisture and darken, stirring once. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in reserved mushroom liquid; sprinkle with salt and pepper. Bring to a boil; cook 1 minute. Stir in parsley and minced garlic. Remove from heat.
- Rub garlic halves on one side of each toast slice; sprinkle each slice with 2 tablespoons cheese. Top each with 3/4 cup mushroom mixture.
