pat's Recipe

Wild Mushroom Toast

Category: Stuffed mushrooms

Ingredients

3 pound(s) mixed fresh mushrooms, cleaned and stemmed
3 ounce(s) dried mushrooms
1/4 cup(s) olive oil
3 tablespoon(s) finely chopped shallots
6 clove(s) garlic, crushed
1/4 cup(s) low-sodium chicken broth
2 tablespoon(s) cognac
2 tablespoon(s) butter
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
2 sprig(s) rosemary
2 sprig(s) thyme
1/4 cup(s) chopped flat-leaf parsley
1 1/4 ounce(s) shaved Parmesan

Directions

Heat oven to 450 degrees F.
Slice fresh mushrooms 1/4-inch thick. Soak dried mushrooms in a bowl of hot water until tender — about 10 minutes. Rinse and squeeze to dry.
Heat a 12-inch ovenproof skillet until very hot. Add olive oil and fresh mushrooms. Cook, while stirring frequently, over high heat until mushrooms release their liquid — about 10 minutes. Add the shallots, garlic, rehydrated mushrooms. Cook until liquid has evaporated. Add broth, cognac, butter, salt, pepper, and 2 sprigs each rosemary and thyme. Transfer skillet to the oven and roast, stirring twice, for 30 minutes. Stir in remaining herbs.
Serve warm on garlic bread with Parmesan curls.
Serves 6.