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MUSHROOM CROUSTADES
The
rich mushroom flavor of this filling is
heightened by the addition of mushroom ketchup.
1
short French bread, about 10 inches
2 teaspoons olive oil
9 ounces portobello mushrooms, quartered
2 teaspoons mushroom ketchup
2 teaspoons lemon juice
2 tablespoons skim milk
2 tablespoons snipped fresh chives
Salt and freshly ground black pepper
Snipped fresh chives, to garnish
Preheat
the oven to 400°F. Cut the French bread
in half lengthwise. Cut a scoop out of the
soft middle of each half, leaving a thick
border all the way around.
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Brush
the bread with oil, place on a baking sheet and
bake for 6-8 minutes, until golden and crisp.
Place
the mushrooms in a small saucepan with the mushroom
ketchup, lemon juice and milk. Simmer for about
5 minutes, or until most of the liquid is evaporated.
Remove
from the heat, then add the chives and season
with salt and pepper. Spoon into the bread croustades
and serve hot, garnished with snipped chives.
Serves
2-4.
[Best-Ever
Vegetarian, Linda Fraser]
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