Sautéed Mushroom Hors
d’Oeuvres Recipe Created by Ruth Paget
Sautéed
mushrooms taste great on T-Bone steaks and on toast. I eat this hors d’oeuvres with a pot of Red
Rose® tea here in California made with wild brown mushrooms from Oregon or
Canada.
However,
white mushrooms work fine like the champignons de Paris that are grown caves in
France. The caves in the Santa Lucia
Mountains around Monterey County California might provide good sites for
mushroom cultivation, too.
Serves
4
Ingredients:
-1
pound washed and chopped mushrooms
-2
tablespoons olive oil
-2
tablespoons butter
-1
teaspoon dry garlic
-1
tablespoon dry parsley
-4
slices toast
-1
cup grated white cheese
Steps:
1-Sauté
mushrooms in olive oil and butter until the mushrooms have reduced down to ¼
their original size. This will take
about 15 – 20 minutes.
2-Mix
cheese and parsley into the warm mushrooms.
3-Toast
bread and place mushroom mixture on toast.
Cut toast into fourths.
4-Place
toast slices on a tray and serve.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
