The Greeks and Romans thought mushrooms to be an aphrodisiac, and Chinese herbalists have used them for centuries to promote health and virility. Served here on bruschetta-like toasts, they make a perfect Valentine’s Day starter.
- 1 Tbs. canola oil
- 2 shallots, finely chopped (2 Tbs.)
- 1 clove garlic, minced (1 tsp.)
- 2 cups white button mushrooms, diced
- 1 cup shiitake mushrooms, diced
- 1 cup cremini mushrooms, diced
- 2 Tbs. chopped parsley, divided
- 1 Tbs. dry sherry
- 1 medium baguette, sliced into 1/2-inch-thick rounds
- 2 Tbs. olive oil
Preheat oven to 325°F.
Heat canola oil in skillet over medium heat. Sauté shallots and garlic in oil 3 minutes, or until light brown. Add all mushrooms, and cook 5 to 7 minutes, or until soft. Stir in 1 Tbs. parsley and sherry, reduce heat to low, and simmer 10 minutes. Season with salt and pepper.
Meanwhile, brush both sides of bread slices with olive oil; place on baking sheet, and bake 5 minutes, or until crisp. Top toasted bread slices with mushroom mixture. Garnish with remaining parsley.
- Calories: 312
- Carbohydrate Content: 39 g
- Fat Content: 11.5 g
- Fiber Content: 2 g
- Protein Content: 9 g
- Saturated Fat Content: 1.5 g
- Sodium Content: 520 mg
- Sugar Content: 3 g