MUSHROOM BISQUE
Steps:
- In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.
- Roux:
- In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
- Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.
BASQUE MUSHROOM TOASTS
Steps:
- Heat 3 tablespoons oil in heavy medium skillet over medium-low heat. Add mushrooms and garlic; cook until tender, stirring occasionally, about 10 minutes. Add flour; stir 1 minute. Mix Sherry and chili; simmer 3 minutes. Add broth; cook until mixture thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Mix in parsley.
- Meanwhile preheat broiler. Brush bread with olive oil. Broil until golden.
- Arrange 1 toast slice on each plate. Spoon mushroom sauce over and serve.
MUSHROOM TOASTS
This appetizer is not only delicious but adaptable as well. Use your choice of mushrooms, creme fraiche or sour cream, shallots or red or white onion. Make the mushrooms a few hours ahead if you like but toast the bread just before serving. Adapted from Fine Cooking magazine.
Provided by Cookin-jo
Categories Spreads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wipe any dirt from the mushrooms with a damp cloth or paper towel.
- Cut off any tough stems; half smaller mushrooms and quarter larger ones to make approximate even sizes.
- Heat butter and 1 Tbsp of the oil in a 10-12 inch deep saute pan over medium-high heat.
- Add the mushrooms and a pinch of salt and cook, stirring often, for 8-10 minutes, until any liquid has evaporated. If the mushrooms become too dry add a drizzle of oil.
- Transfer mushrooms to a cutting board, let cool a few minutes, and chop coarsely.
- Wipe out the pan and set over medium heat with 1 Tbsp olive oil.
- Add shallots, thyme and a pinch of salt and stir for a minute or two until shallots are tender and slightly golden.
- Return the mushrooms to the pan and stir in the creme fraiche to heat through without bringing to a simmer.
- Remove from the heat and stir in parsley and more salt and black pepper to taste.
- Note: If you are making the mushrooms in advance stir in only 1/4 cup of the creme fraiche now and add the other 1/4 cup when reheating later.
- Just before serving position oven rack 6 inches below the broiler element and heat broiler.
- Place baguette slices on a baking sheet and brush with olive oil; Broil for a minute or two to toast.
- Spread warm mushroom mixture over toasts and sprinkle on the Parmigiano-Reggiano.
- Note: Do not at any time overheat the mushroom mixture once the creme fraiche has been added or the cream will break.
Nutrition Facts : Calories 841.1, Fat 31, SaturatedFat 12.2, Cholesterol 52, Sodium 1114.1, Carbohydrate 114.9, Fiber 5.8, Sugar 7.3, Protein 28.9
BASQUE MUSHROOM TOAST
Categories Mushroom
Number Of Ingredients 9
Steps:
- Thinly slice mushrooms (caps & stems)
- Chop garlic
- Chop parsley
- Using 1 tbl of olive oil, brush bread slices
- Heat 3 tbls of olive oil in a medium skillet over medium-high heat. Add mushrooms and garlic and cook, stirring occasionally,until tender(10 min)
- Sprinkle flour over cooked mushroom/garlic mixture and stir (1 min)
- Mix in sherry and red pepper flakes and simmer (3 min)
- Add beef broth and cook until mixture thickens, stirring occasionally (20 min)
- Season with salt & pepper and more red pepper flakes to taste
- Preheat Broiler
- Broil oil-brushed bread slices until golden
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