Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 19
This is one of my favorite before dinner nibbles. I have even had people that aren’t crazy about mushrooms like these. I have used this recipe many times in hands-on cooking classes. They are usually ready before the rest of the food, so the class participants could eat them as they were preparing the rest of the food, because they can be made quite quickly. Brie is nice to use as it melts so easily, but Camembert could also be used. If you like goat cheese, Montrachet would be good to top these crostini with, or use a goat cheese that is seasoned with black pepper. Makes sixteen crostini Ingredients: 2 tablespoons butter 1 lb assorted mushrooms, sliced (use white, crimini, or shitake) and stems removed. 2 shallots, finely diced 1/2 teaspoon dried thyme leaves 1/4 cup brandy 1 cup heavy cream Salt and pepper to taste 1/2 of one baguette cut into 16 thin slices 4-oz brie cheese, sliced thin Procedure:
ОглавлениеMelt the butter in a large skillet. Add the mushrooms and shallots and sauté for about 5 minutes.
Stir in the thyme and the brandy and cook a further 2 minutes. Add the heavy cream and stir. Reduce until the sauce is fairly thick. Season to taste with salt and pepper.
Divide the mushroom mixture between the bread slices. Top each crostini with a little piece of the brie cheese and bake in a 375-degree oven until the cheese melts.
