- 3 garlic cloves, divided
- 6 1/2 cups coarsely chopped cremini mushrooms (about 1/2 pound)
- 3 cups coarsely chopped oyster mushroom caps (about 4 ounces)
- 2 1/2 cups coarsely chopped chanterelle mushrooms (about 4 ounces)
- 2 tablespoons finely chopped flat-leaf parsley
- 1 teaspoon extravirgin olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 12 (1/2-ounce) slices country bread
- Cooking spray
- 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese
- calories 133
- caloriesfromfat 28 %
- fat 4.2 g
- satfat 1.7 g
- monofat 1.3 g
- polyfat 0.2 g
- protein 8 g
- carbohydrate 18.2 g
- fiber 2.5 g
- cholesterol 6 mg
- iron 1.5 mg
- sodium 493 mg
- calcium 136 mg
How to Make It
Mince 2 garlic cloves. Cut remaining clove in half; set aside.
Place the mushrooms in a food processor; pulse 10 times or until finely chopped. Place minced garlic, parsley, and oil in a large nonstick skillet; cook 30 seconds over medium-high heat. Add mushrooms; cook 6 minutes or until liquid evaporates and mushrooms are tender, stirring constantly. Remove from heat; stir in salt and pepper. Cool slightly.
Lightly coat both sides of bread with cooking spray. Heat a grill pan over medium-high heat; add half of bread. Cook 1 minute on each side or until toasted. Rub 1 side of each bread slice with cut sides of garlic clove halves. Repeat procedure with remaining bread and garlic. Spoon about 2 tablespoons mushroom mixture over each bread slice, and top with about 2 teaspoons cheese.
Any combination of mushrooms will work--but the more varieties you use, the more memorable this appetizer will be. Try mixing exotic varieties with common ones for layered flavors. Prepare the topping up to a day in advance; reheat or serve at room temperature over toasted bread.