 |
 |
Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Open-Face Mushroom-Brie Sandwiches |
|
||
|
||||
|
|
|
||
|
||||
|
|
Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Open-Face Mushroom-Brie Sandwiches |
|
||
|
||||
|
|
|
||
|
||||
|
|
|
|
||
|
||
|
|
|
|
||
|
|
||
|
||
|
|
|
|
||
|
||
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
2 tb Olive oil
1 1/2 c Trimmed assorted mushrooms such as shiitake, oyster,- chanterelle, morel-and cultivated
1 ts Minced garlic
1/2 c Finely diced onion
1 tb Red wine vinegar
1 tb Water
Salt and pepper; as desired 2 tb Finely chopped parsley
4 sl Country bread
4 sl Brie cheese
HEAT THE OIL IN A SKILLET and add the mushrooms, garlic, onion, vinegar, water, salt and pepper. Cover and cook 3 minutes. Remove the cover and cook until mushrooms are tender, another 5 minutes. Remove from the heat, transfer the mushrooms to a bowl and add the parsley. Toast or grill the bread.
Preheat a broiler. Place the bread on a baking sheet and top with mushrooms. Lay a piece of cheese on top and place under the broiler until melted.
Serve immediately.
Continue to:
Related Recipes:
Appetizers, food, recipes, cooking, cookbook, preparation, ingredients, advice, nutrition
|
|
|
|
 |
|