Recipe - Mushroom Crostini

1 teaspoon Olive oil
2 One half cup Sliced crimini mushrooms, (8
ounces)
1 cup Sliced button mushrooms
One fourth teaspoon Salt
2 teaspoon Minced fresh thyme or
One half teaspoon Dried thyme
One half teaspoon Allpurpose flour
1/8 teaspoon Pepper
1 Garlic clove, halved
8 Italian bread slices,
(1/2inchthick) toasted,
(4 ounces)
Thyme sprigs, (optional)

Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and
salt; stir well. Cover and cook for 5 minutes. Increase heat to
mediumhigh; add minced thyme, flour, and pepper, and cook for 1 minute,
stirring occasionally.

Rub cut sides of garlic over bread slices. Spoon 2 tablespoons mushroom
mixture onto each bread slice. Yield: 8 appetizers (serving size: 1
appetizer).

Per serving: 95 Calories; 2g Fat (16% calories from fat); 3g Protein; 17g
Carbohydrate; 0mg Cholesterol; 243mg Sodium

Serving Ideas : Garnish with thyme sprigs, if desired.

NOTES : Crimini mushrooms resemble fresh button mushrooms but have a darker
color and a more robust, earthy flavor. If crimini mushrooms are
unavailable, use all button mushrooms.

Recipe by: Cooking Light, May 1995, page 144

Posted to MCRecipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.