Mushroom Pinxtos
:
Cooking Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 1/2 lbs Mixed mushrooms - see note above
- 3 tbsps extra virgin olive oil
- 4 cloves of garlic, minced
- 2 tsps fresh thyme leaves, minced
- 1/2 tsp Kosher salt
- 1/2 tsp ground black pepper
- 1 tbsp Sherry, slightly sweet
- 3 tbsps unsalted butter
- 2 tsps red wine vinegar
- 2 tbsps minced flat leaf parsley
- 8 ozs Délice de Bourgogne or Saint-André cheese
- ciabatta or pugliese bread
Directions
Chop the mushrooms into ½” pieces. Heat the olive oil in a large skillet over medium-high.
Add the mushrooms and garlic and cook, stirring a little, but letting the mushrooms brown on the bottom of the pan. Cook this way for about 5 minutes.
Add the thyme, salt, pepper and turn the heat down to medium-low. Add the butter, sherry, vinegar and parsley and continue to cook another 5-10 minutes until the mushrooms are soft-cooked through. Taste for salt.
At this point you can turn the heat off and set the pan aside until you are ready to eat. This can be done a day ahead and reheated.
Assemble the toasts:
Have the cheese at room temperature.
Slice the bread across in ¼” thick slices. Cut the slices in half so that you have toasts in about 3” rectangles.
Toast the bread on a baking sheet in the oven until just crispy, OR (Jane’s lazy way) pop them in a toaster.
Once you have this done, warm the mushrooms in the pan back up so they are nice and hot.
Spread about 1 Tbl. of cheese on the toast. Top with mushrooms.
Serve on a platter and enjoy!