Recipe - Mushroom Spread On Garlic Toast (Stellino)

1 pound Mushrooms; roughly chopped
4 Garlic cloves; chopped
2 tablespoon Chopped fresh Italian
parsley
2 tablespoon Chopped fresh thyme
2 tablespoon Olive oil; may be doubled
1/3 cup Brandy
One half teaspoon Salt
One half teaspoon Black pepper
2 tablespoon Cream cheese
One fourth cup Shredded Swiss cheese
2 tablespoon White wine vinegar

TO SERVE
Toasted Garlic Bread

In a large bowl, mix the mushrooms, garlic, parsley and thyme. Cover and
let sit at room temperature for 2 hours to allow the flavors to marry.

Heat the olive oil in a large saute pan set on high heat until almost
smoking, about 1 minute. Add the mushroom mixture and cook for 56 minutes,
until all the juices have cooked away and the mushrooms begin to brown. Add
the brandy, stirring to scrape up any brown bits from the bottom of the
pan, and cook until it has evaporated, about 1 minute.

Transfer the mushroom mixture to a food processor and add the remaining
ingredients. Process for 1 minute, until you have a spreadable but slightly
chunky consistency.

Serve on the garlic toast with a CabernetMerlot.

VARIATION: Add 9oz artichoke hearts, canned or frozen.

From NICK STELLINO'S MEDITERRANEAN FLAVORS, By Nick Stellino (Putnam,
1997). Edited and modified by Pat Hannaman

Savory Swiss cheese, spiced with garlic, white wine vinegar and brandy,
takes the common mushroom to new heights. An easy way to start a meal.
Serves 6 to 8.

Recipe by: MEDITERRANEAN FLAVORS, by Nick Stellino

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 21,
1998