Side Pannel
Wild Mushroom and Toasted Walnut Crostini
Wild Mushroom and Toasted Walnut Crostini
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 3 tb Extra virgin olive oil (3 to
- -4)
- 3 c Mixed fresh wild mushrooms
- -(chantarelles, shiitake,
- -crimini), cleaned and
- -coarsely chopped
- 1 Clove garlic, minced
- 2 Green onions, thinly sliced
- 8 oz Lowfat cream cheese
- 2 tb Soy sauce
- 2 tb Nonfat sour cream
- 2 tb Sherry
- 1/2 c Walnuts, toasted and finely
- -chopped
- 1/4 c Chopped Italian parsley
Directions
CROSTINI
1 sm Baguette
Extra virgin olive oil
Heat a heavy bottomed saute pan over medium for approximately 20-30
seconds. (The objective is to heat the pan enough before adding oil so the
vegetables won't stick). Add 2 tablespoons of olive oil and tip pan to coat
the bottom. Quickly add garlic and green onions and saute for 1-2 minutes
then remove and reserve. Add remaining oil and mushrooms, shaking pan
regularly. Cook for 8-10 minutes, or until mushrooms release their juices.
Remove from heat and cool.
Meanwhile, place green onions, garlic and remaining ingredients except
walnuts and parsley in the bowl of a food processor. Mix until smooth and
creamy. Stir into the cooled mushrooms, adding the walnuts and parsley as
you mix the ingredients together.
Makes approximately 4 cups.
FOR CROSTINI: Preheat oven to 375#161#F. Slice bread into 1/4 inch
thickness. Lightly brush with olive oil on one side and place oiled side up
on a cookie sheet. Bake for 10 minutes, then turn over to lightly brown the
other side.
Remove and cool completely before storing. Will make enough for this picnic
plus leftovers.
Notes: This recipe lends itself well to a picnic because it can be made a
couple days ahead and can be packed easily. If you can not find any type of
wild mushroom, then use chopped portabellas or the white button mushrooms.
Serving Ideas: Serve as part of a Mediterranean Fall Picnic.
Nutr. Links: 0 4204 0 0 0 0 0 0 0 20187 3771 0 0 0
Per serving: 612 Calories; 26g Fat (38% calories from fat); 20g Protein;
74g Carbohydrate; 33mg Cholesterol; 1299mg Sodium
1 sm Baguette
Extra virgin olive oil
Heat a heavy bottomed saute pan over medium for approximately 20-30
seconds. (The objective is to heat the pan enough before adding oil so the
vegetables won't stick). Add 2 tablespoons of olive oil and tip pan to coat
the bottom. Quickly add garlic and green onions and saute for 1-2 minutes
then remove and reserve. Add remaining oil and mushrooms, shaking pan
regularly. Cook for 8-10 minutes, or until mushrooms release their juices.
Remove from heat and cool.
Meanwhile, place green onions, garlic and remaining ingredients except
walnuts and parsley in the bowl of a food processor. Mix until smooth and
creamy. Stir into the cooled mushrooms, adding the walnuts and parsley as
you mix the ingredients together.
Makes approximately 4 cups.
FOR CROSTINI: Preheat oven to 375#161#F. Slice bread into 1/4 inch
thickness. Lightly brush with olive oil on one side and place oiled side up
on a cookie sheet. Bake for 10 minutes, then turn over to lightly brown the
other side.
Remove and cool completely before storing. Will make enough for this picnic
plus leftovers.
Notes: This recipe lends itself well to a picnic because it can be made a
couple days ahead and can be packed easily. If you can not find any type of
wild mushroom, then use chopped portabellas or the white button mushrooms.
Serving Ideas: Serve as part of a Mediterranean Fall Picnic.
Nutr. Links: 0 4204 0 0 0 0 0 0 0 20187 3771 0 0 0
Per serving: 612 Calories; 26g Fat (38% calories from fat); 20g Protein;
74g Carbohydrate; 33mg Cholesterol; 1299mg Sodium
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