Author: Laura S. Kirkley
Serves: 4
INGREDIENTS
2 tablespoons, il Fustino Mission Reserve EVOO
4 cups, Crimini and/or mixed mushrooms – thickly sliced
2 ounces, unsalted butter
2 large cloves, garlic – finely minced
1/3 cup, water
salt
extra butter for bread
2 tablespoons, il Fustino Aged Balsamic Vinegar
2 tablespoons, scallions – chopped
Italian parsley – finely chopped
Freshly ground pepper
4 slices, crusty bread – 1-inch thick
METHOD
- Place half the butter and olive oil in large saute pan over medium-high heat
- Add mushrooms, stir to coat, cook for 1-2 minutes
- Add garlic and cook for additional 1 minute
- Add water and salt to pan, cover pan and reduce heat to low, stirring occasionally, cook another 5 minutes
- Remove lid and cook until liquid is evaporated
- While mushrooms are cooking, butter both sides of bread with extra butter. Grill bread on both sides until golden brown. Place bread on serving plates.
- Add Balsamic Vinegar and scallions to mushrooms
- Add remaining butter and stir until butter melts
- Spoon mushrooms onto toast
- Top with parsley and pepper.