Recipe - Crostini With Portobello Mushrooms And Parmesan

2 One half tablespoon Olive oil; divided
1 Clove garlic; peeled &
minced
One half pound Fresh portobello mushrooms;
stem removed
; coarsley chopped
Salt and pepper; to taste
One half Recipe basic crostini or
fresh basil crostini
Thin shaving of
parmesanreggiano
Cheese or asiago cheese
(about One half cup)
Garnish with leaves of
fresh Italian
Parsley

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add
minced garlic and cook unil garlic is softened. Add mushrooms and cook
stirring, stirring occasionally until mushrooms are soft and liquid has
evaporated. Season to taste with salt and pepper.

Advance preparation: Mushroom mixture can be cooled and stored in an
airtight container in the refrigerator for up to 2 days. Heat mushrooms
before seving.

Presentation: Top crostini with mushrooms and a thin shaving of cheese.
Garnish with small leaves of parsley. Serve

Recipe By : Winnipeg Free Press from Orange county Register

Posted to FOODWINE Digest 24 Sep 96

Date: Tue, 24 Sep 1996 21:09:20 0500

From: Ian Wingfield iwingfie@MINET.GOV.MB.CA

NOTES : Use a cheese slicer (designed for slicing very thin shavings of
cheese) or use a vegetable peeler to shave cheese.