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home > recipes > appetizers > mushroom and bread appetizer
from New York, USA 1 10-ounce pkg of baby Portobello mushrooms Extra virgin olive to taste Dijon mustard to taste Fresh minced garlic to taste salt and pepper to taste 2 large slices from a round rustic white bread toasted extra virgin olive oil fresh chopped parsley for garnish In a large skillet with a few Tbs of extra virgin olive oil, sauté sliced portobello mushrooms until tender. Add the garlic and a few Tbs of Dijon mustard to taste. Season with a bit of salt ( mustard is salty too ) and fresh grated black pepper. Cover and set aside. Take two long slices of fresh homemade white bread and toast slices in toaster oven or oven. Liberally cover with the mushrooms and any liquid. Drizzle over the olive oil and add some chopped parsley. Cut each piece of bread into two so you will have 4 appetizer pieces . Garnish with fresh chopped parsley. Serve immediately. Serves 2 to 4. If desired one may sprinkle on some fresh grated Romano cheese. Note: I use my recipe for Rosemary White bread as the bread for this recipe Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/

Mushroom and Bread Appetizer


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(posted October 29, 2001)

from
New York, USA

1 10-ounce pkg of baby Portobello mushrooms
Extra virgin
olive to taste
Dijon mustard to taste
Fresh minced
garlic to taste
salt and pepper to taste
2 large slices from a round rustic white
bread toasted
extra virgin
olive oil
fresh chopped
parsley for garnish

In a large
skillet with a few Tbs of extra virgin
olive oil, sauté sliced portobello mushrooms until tender. Add the garlic and a few Tbs of Dijon mustard to taste. Season with a bit of salt ( mustard is salty too ) and fresh grated black pepper. Cover and set aside. Take two long slices of fresh homemade white bread and toast slices in toaster oven or oven. Liberally cover with the mushrooms and any liquid. Drizzle over the olive oil and add some chopped parsley. Cut each piece of bread into two so you will have 4 appetizer pieces . Garnish with fresh chopped parsley. Serve immediately. Serves 2 to 4. If desired one may sprinkle on some fresh grated Romano cheese.
Note: I use my recipe for
Rosemary White bread as the bread for this recipe

Visit Joan and Larry's Homepage
Home of: Joan's
Baking and Culinary Adventures
http://www.pipeline.com/~rosskat/


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from sneads , fl, United States wrote:3  3

i love it
1 starsDecember 3, 2001


 
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