Ingredients
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-
11
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2
-
2
-
2
-
1
-
-
-
1
-
1
-
1
-
2
-
-
-
Directions
Jamie Oliver’s Ultimate Mushroom Bruschetta, This recipe is from Jamie Oliver’s book, Jamie At Home, via the Rachael Ray show , Excellent appetizer/lunch used black trumpet and golden chanterelle mix which became a treat fit for a king (or a queen for that matter) I served it with frisee salad lightly dressed with a vinaigrette, which cut the richness of the dish perfectly Thank you
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Steps
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1
Done
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Put a Large Heavy Frying Pan, Big Enough to Hold All the Mushrooms in One Layer, Over Heat and Add About 1-2 Tbls. Olive Oil. Slice the Larger Mushrooms Up, and Leave the Smaller Ones Whole. Add Them All to the Pan and Give It a Shake to Toss the Mushrooms in the Oil. |
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2
Done
|
Add the Chopped Garlic and Fresh Herbs and Shake the Pan Again. Add a Pinch of Salt and Pepper and the Crumbled Chili, Add to the Pan and Fry Gently For a Few Minutes. If the Mixture Becomes Dry, Pour in a Little More Oil. |
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3
Done
|
Once the Mushrooms Have Started to Turn a Golden Color, After About 3-4 Minutes, Add the Butter and a Nice Squeeze of Lemon Juice(not Too Much) and Toss Again. |
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4
Done
|
to Finish This Off and Make It Into a Creamy Sauce, Spoon 2-3 Tablespoons of Water Into the Pan. Simmer For a Little Longer, Until You Have a Nice Simple Sauce That Just Loosely Coats the Mushrooms. |
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5
Done
|
Now Toast Your Bread. |
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6
Done
|
Rub the Toast With the Cut Side of the Remaining Clove of Garlic. Place Each Slice on a Serving Plate, Pile the Mushrooms and the Creamy Juices from the Pan on Top and Dig Inches Enjoy! |
