Friday, February 19, 2010

A real fun-guy...

I love the taste and texture of cooked mushrooms. I try to incorporate them into recipes whenever I can. To tell you the truth though, I never knew if they had much nutritional value. I knew I couldn't write this without doing a little research. Turns out, they have amazing nutritional value. In fact, they are the only natural fresh vegetable or fruit with vitamin D. If you get a chance, check out the Mushroom Council website. They list off a bunch of vitamins and minerals in mushrooms that can help fight off disease in our bodies. Cool! Now even more reason to love and eat them. 

Here is a mushroom-heavy appetizer I made. It would have been delicious as is but a little truffle butter took it to another level.

Mushroom Bruschetta

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 10 oz crimini mushrooms, sliced
  • 10 oz white mushrooms, sliced
  • 1-2 tbsp of sherry, scotch or whisky
  • 1 tbsp of minced parsley
  • Salt and pepper
  • A pat of truffle butter or a drizzle of truffle oil (optional)
  • French baguette, 1/2 inch slices

Heat butter and oil in a large pan over medium high heat.
When butter is melted, add mushrooms. Let it cook for 10 minutes. Add the alcohol. Cook for another 5 minutes. You want most of the liquid to evaporate. Turn off the heat and add the parsley and truffle butter. Salt and pepper to taste. Stir to combine.

Toast bread slices under the broiler at 400 degrees F for about 5-7 minutes or until golden brown.  Spoon the mushrooms onto the toasted bread. Serve warm.

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