October 26, 2018
Breakfast, Snacks, Vegetables,
Appetizers, Mushrooms, Italian, Easter, Entertaining, Father's Day, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Vegetarian, Spring, Kosher Dairy more
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"These taste wonderful and look amazing on the plate.
This recipe comes from a cookbook my beautiful Mother gave me many years ago."
Place the mushrooms in a little hot water to soak.
Clean the fresh mushrooms and slice them thinly. Heat the butter in a heavy pan over a medium heat and add the garlic clove (if preferred you can crush the garlic still keeping whole) and mushroom slices, cooking until lightly browned. Drain the dried mushrooms and add them to the pan; season with salt and pepper and leave to simmer for a few minutes.
Remove the crusts from the bread slices and brush each slice with a little oil. Lay them on baking trays and place in a moderately hot oven (200 c, 400 f gas) for a few minutes or until slightly golden.
Sprinkle the flour into the mushroom pan and stir really well, then pour in the milk and remove the garlic clove. Cook mushrooms over a low heat, stirring occasionally to make sure the mix does not stick to the pan.
When cooked add the parsley and grated Parmesan cheese.
Spread the mushroom mix over the toast's put 2 on each plate and garnish with lettuce leaves if using.
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