Basque Mushroom Toasts
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
55
Sourness
47
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
450 g
Mushroom (thinly sliced)2 large
Garlic Cloves (chopped)1 tbsp
All-Purpose Flour1 cup
Sherry (dry)1 small
Red Chili (fried)1 cup
Beef Broth (canned)1 cup
Parsley (chopped fresh)2 large
French (1/2-inch-thick)Directions:
1
Heat 3 tablespoons oil in heavy medium skillet over medium-low heat
2
Add mushrooms and garlic; cook until tender, stirring occasionally, about 10 minutes
3
Add flour; stir 1 minute
4
Mix Sherry and chili; simmer 3 minutes
5
Add broth; cook until mixture thickens slightly, stirring occasionally, about 20 minutes
6
Season with salt and pepper
7
Mix in parsley
8
Meanwhile preheat broiler
9
Brush bread with olive oil
10
Broil until golden
11
Heat 3 tablespoons oil in heavy medium skillet over medium-low heat
12
Add mushrooms and garlic; cook until tender, stirring occasionally, about 10 minutes
13
Add flour; stir 1 minute
14
Mix Sherry and chili; simmer 3 minutes
15
Add broth; cook until mixture thickens slightly, stirring occasionally, about 20 minutes
16
Season with salt and pepper
17
Mix in parsley
18
Meanwhile preheat broiler
19
Brush bread with olive oil
20
Broil until golden
21
Arrange 1 toast slice on each plate
22
Spoon mushroom sauce over and serve
23
Arrange 1 toast slice on each plate
24
Spoon mushroom sauce over and serve