Mushroom Sauté with Goat Cheese Crostini
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 appetizer servings
- 1 cup boiling water
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1/4 cup chopped fresh basil
- 1 tablespoon fresh lemon juice
- 1/2 cup white wine
- 1/2 teaspoon dried crushed red pepper
- 4 garlic cloves, chopped
- 6 tablespoons (3/4 stick) butter
- Carbohydrate 22 g(7%)
- Cholesterol 42 mg(14%)
- Fat 18 g(27%)
- Fiber 4 g(15%)
- Protein 11 g(22%)
- Saturated Fat 11 g(55%)
- Sodium 343 mg(14%)
- Calories 287
Preparation Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside. Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.) Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley. Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes. Serve warm crostini with goat cheese and mushroom mixture.
Preparation Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside. Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.) Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley. Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes. Serve warm crostini with goat cheese and mushroom mixture.
