Recipe - Majorcan Mushroom Tapas Walmond-Garlic Streusel

1 cup Bays english muffin crumbs;
(about 1 muffin)
1 tablespoon Olive oil
3 Cloves garlic; chopped
One fourth teaspoon Freshly ground black pepper
One fourth cup Sliced almonds; broken

MAJORCAN MUSHROOM MIXTURE
2 tablespoon Olive oil
1/3 cup Finely chopped shallots
1 teaspoon Minced garlic
12 ounce Mixed mushrooms*; thinly
cut or sliced up  
2 tablespoon Dry sherry
One half teaspoon Salt
1 tablespoon Finely chopped fresh thyme
leaves
5 Bays english muffins; split
and lightly toasted
1 One half cup Mascarpone cheese; room
temperature
Thyme leaves; optional

(*preferred mixbutton, cremini, shiitake, oyster) Combine crumbs, oil,
garlic, pepper and almonds in large skillet. Cook over medium heat,
stirring constantly until crumbs and almonds are light golden brown. Remove
from skillet and set aside to cool.

Majorcan Mushroom Mixture: Using same skillet, wipe clean; add oil, heating
to medium. Saute shallots and garlic until soft, about 2 minutes. Add
mushrooms, sherry and salt; saute until mushrooms are tender, about 10 to
12 minutes. Stir in thyme and continue to cook until most of liquid
evaporates. Spread muffin "tapas" with cheese. Top cheese evenly with
mushroom mixture; place "tapas" on baking sheet. Bake at 350° F until hot,
about 5 minutes. Spoon AlmondGarlic Streusel over mushroom. Garnish with
thyme. if desired.

Makes 10 appetizers

Recipe Contest Winner
Posted to MCRecipe Digest by SuzyWert@aol.com on Feb 13, 1998