Three-Mushroom Sauté Over Toast

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I like to serve this mushroom mixture over thick-cut slices of garlic-rubbed toast made from a loaf of crusty peasant or country bread. The addition of tomato paste gives the sauce excellent color and flavor, and a tiny amount of flour thickens the mushroom juices nicely.
4 servings

Ingredients

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1/4 cup dried porcini mushrooms (about 1/4 ounce)
1 cup boiling water
1 tablespoon olive oil
1/2 cup finely chopped onion
1 tablespoon tomato paste
6 cups sliced button mushrooms (about 1 pound)
3 cups thinly sliced shiitake mushroom caps (about 7 ounces)
1 teaspoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
1 garlic clove, minced
1 garlic clove, halved
4 (1 1/2-ounce) slices peasant or country bread, toasted
1/2 cup (2 ounces) shredded fontina or fresh Parmesan cheese

Preparation

Combine the porcini mushrooms and boiling water in a bowl; cover and let stand 30 minutes. Drain porcinis in a colander over a bowl, reserving liquid. Rinse and chop porcinis.

Heat oil in a large skillet over medium-high heat until hot. Add onion; sauté 5 minutes or until lightly browned. Stir in tomato paste, and saute 30 seconds. Add porcini, button, and shiitake mushrooms, stirring to coat. Sauté 5 minutes or until mushrooms release moisture and darken, stirring once. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in reserved mushroom liquid; sprinkle with salt and pepper. Bring to a boil; cook 1 minute. Stir in parsley and minced garlic. Remove from heat.

Rub garlic halves on one side of each toast slice; sprinkle each slice with 2 tablespoons cheese. Top each with 3/4 cup mushroom mixture.

Created date

May 2004

Nutritional Information

Calories 264
Caloriesfromfat 30 %
Fat 8.9 g
Satfat 3.3 g
Monofat 3.8 g
Polyfat 0.8 g
Protein 11.6 g
Carbohydrate 36.7 g
Fiber 4.1 g
Cholesterol 17 mg
Iron 3.3 mg
Sodium 406 mg
Calcium 105 mg