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Recipes Appetizers Finger Foods
Recipes Appetizers Finger Foods
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| Servings: | 10 |
| Author Notes: | Lucky guests at the Joshua Griddle Inn in Mendocino County, California will find appetizers like these waiting for them. The inn graciously shared their recipe as part of the Mendocino Wine and Mushroom Festival. The year 2000 marked the first Wine and Mushroom fest and it was a rousing success. The November event is now planned annually. |
| Ingredients: |
5 tablespoons olive oil, divided
2 pounds fresh wild mushrooms (such as chanterelles, morels, shitakes, etc.), trimmed, brushed clean and finely chopped 1/3 cup finely diced shallots 6 garlic cloves, minced 2 tablespoons chopped fresh parsley 1 teaspoon fresh tarragon, minced 1 teaspoon fresh thyme, minced 2 cup dry white wine one baguette |
| Instructions: |
Makes 24 Crostini Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté the mushrooms until golden, about 10 minutes. Add shallots, garlic and herbs and sauté 2 minutes longer, taking care not to let the garlic brown. Add wine and simmer until mushrooms are tender and liquid has thickened. Slice the baguette thinly and brush both sides of each slice with olive oil, using the remaining 2 tablespoons of olive oil. Grill bread, or toast in the oven, turning once, until toasted on both sides. |
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