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Mushroom Toasts |
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Serves: 20
Print this Recipe
(Pan Tostada con Hongos)
Category: Sandwiches, Bread Snacks, and Turnovers
Makes about 20 appetizers
Mushrooms and the herb epazote are favorite flavor partners in central Mexico and they make a rich tasty topping for toasted slices of Mexican rolls or French baguettes.
1 tablespoon olive oil
1 teaspoon unsalted butter
1 pound medium white button mushrooms, coarsely chopped
1/4 cup Mexican crema or heavy cream
1 teaspoon chopped fresh epazote leaves (or substitute oregano)
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
1 long French bread baguette, cut into about 20 slices, or 4 oval Mexican sandwich roll, (bolillos), sliced
3 to 4 tablespoons unsalted butter, at room temperature
2 to 3 jalapeño peppers, seeded, veins removed, and minced
1. Heat the oil and butter in a medium skillet and cook the mushrooms, stirring, until the juices evaporate and they start to brown, about 4 minutes. Stir in the crema, epazote, salt and pepper. Cook, stirring, 1 minute. Reserve off heat.
2. Preheat the broiler. Lightly butter the bread, put the slices on a baking sheet and toast lightly. Top the toasts with a portion of the mushrooms and garnish with a sprinkle of minced jalapeño.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Mushroom Toasts comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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