I love mushrooms. And mozzarella. And spinach. And Oprah. This recipe is adapted from a recipe in the "Oprah Magazine Cookbook". I added a little fresh spinach, because I thought it was a little bland looking. Make sure to use fresh mozzarella, or it won't ooze over the sides of the bread like mine- instead it will sit on top of the bread, looking like a piece of white rubber with mushrooms on top.
You're going to love this.
Oprah's Crostini with Wild Mushrooms and Mozzarella
printable recipe
2 Tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1 pound button or wild mushrooms (such as porcini, cremini, shiitake)with stems removed, chopped
¼ cooking sherry ,(Oprah used White wine)
½ teaspoon salt
¼ teaspoon freshly ground pepper
handful of fresh spinach
24 small (1/2-inch-thick) slices country-style bread (preferably ciabatta), toasted
1 pound fresh mozzarella, cut into 24 slices
2 Tablespoons chopped fresh parsley
Preheat oven to 375 degrees. In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Saute garlic until fragrant, about 30 seconds. Add chopped mushrooms and saute 3 to 4 minutes. Pour in cooking sherry; increase heat to high and cook, stirring, until liquid evaporates, about 5 minutes. Add salt and pepper. Add a generous handful of fresh spinach. Cook just until spinach wilts.
Arrange bread on a large baking sheet. Top each piece with a slice of mozzarella. Bake 5-7 minutes, until cheese is melted.Top crostini with mushroom mixture; sprinkle with parsley. Serve warm.
2 Tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1 pound button or wild mushrooms (such as porcini, cremini, shiitake)with stems removed, chopped
¼ cooking sherry ,(Oprah used White wine)
½ teaspoon salt
¼ teaspoon freshly ground pepper
handful of fresh spinach
24 small (1/2-inch-thick) slices country-style bread (preferably ciabatta), toasted
1 pound fresh mozzarella, cut into 24 slices
2 Tablespoons chopped fresh parsley
Preheat oven to 375 degrees. In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Saute garlic until fragrant, about 30 seconds. Add chopped mushrooms and saute 3 to 4 minutes. Pour in cooking sherry; increase heat to high and cook, stirring, until liquid evaporates, about 5 minutes. Add salt and pepper. Add a generous handful of fresh spinach. Cook just until spinach wilts.
Arrange bread on a large baking sheet. Top each piece with a slice of mozzarella. Bake 5-7 minutes, until cheese is melted.Top crostini with mushroom mixture; sprinkle with parsley. Serve warm.
Tip/confession:
-I used button mushrooms, because the grocery store (which will remain unnamed) only had slimy, old looking Shiitakes.
-I thought about using a baguette, because I like baguettes and they are so easy to use, but was glad in the end I used Ciabatta. This recipe is best with a softer bread as the base for the cheese and mushrooms.
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