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For this recipe it is
easy to make the crostini toasts and mushroom caviar 2-3 days in advance,
then assemble as your guests arrive.
The mushroom 'caviar' is a great way to showcase flavorful mushrooms and
since it's served cold, the flavors will intensify if it does sit
overnight.
What you need:
1 - 8 oz French Baguette
1 cup olive oil
16 oz mushrooms, finely diced
3 tbs olive oil
1 large or 2 medium shallots, minced
Salt and pepper to taste
1/2 dry vermouth
8 oz sour cream
Fresh chives or other herb (thyme, etc.) for garnish
To prepare:
Preheat oven to 350 degrees. Slice the baguette into 1/4 inch slices and
brush both sides with olive oil and place on baking sheet. Toast for 6-8
minutes in the pre-heated oven and turn. Continue toasting and turning
until both sides are golden brown. Cool on rack and top immediately or
store in a bag or airtight container until ready to use.
For the mushrooms, heat the olive oil in a saute pan and add the shallots,
saute a few minutes until translucent and add the diced mushrooms.
Continue cooking, and stirring occassionally, until the mushrooms release
their liquid and become brown and soft. Salt and pepper to taste then add
the vermouth to deglaze the pan and cook until all of the liquid has
evaporated.
Transfer the mushroom caviar to a bowl to cool. Can be stored in the
refrigerator for 2-3 days.
To assemble:
Top each crostini toast with a scant teaspoon of the mushroom caviar, a
small dollop of sour cream and top with a few pieces of chives or other
fresh herb (last step is optional).
Makes 48 appetizers, serve immediately once assembled.
Copyright 2004-2007 |
