Heat the butter and 1 tablespoon olive oil until very hot and hazelnut in color. Add the mushrooms and saute over high heat for 10 seconds. Cover and continue cooking over high heat for 3 minutes. Uncover and cook over high heat for 2 to 3 minutes, until dry. Add the shallots, herbs, salt and pepper, and cook for 1 minute longer. Lightly toast the slices of bread and arrange them on a plate. Spoon the mushroom mixture on top of the toast, sprinkle a little olive oil on top, if desired, and serve immediately. Nutritional analysis per serving: calories 195; protein 5 gm; carbohydrates 22 gm; fat 10.4 gm; saturated fat 4.3 gm; cholesterol 16 mg; sodium 412 mg. Recipe By : Jacques Pepin, Todays Gourmet II From: Av718@freenet.Carleton.Ca (Ann Codate: Tue, 14 Feb 1995 15:36:14 ~0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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