Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Wild Mushroom And Toasted Walnut Crostini Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
3 Tablespoon(s) Extra virgin olive oil, 3 to
4
3 Cup(s) Mixed fresh wild mushrooms
chantarelles shiitake
crimini cleaned and
coarsely chopped
1 Clove garlic, minced
2 Green onions, thinly sliced
8 Ounce(s) Lowfat cream cheese
2 Tablespoon(s) Soy sauce
2 Tablespoon(s) Nonfat Sour Cream
2 Tablespoon(s) sherry
1/2 Cup(s) Walnuts, toasted and finely
chopped
1/4 Cup(s) Chopped Italian parsley
1 Baguette
Extra virgin olive oil
Directions:
Heat a heavy bottomed saute pan over medium for approximately
20-30seconds. (The objective is to heat the pan enough before adding
oil sothe vegetables won't stick). Add 2 tablespoons of olive oil and
tip panto coat the bottom. Quickly add garlic and green onions and
saute for1-2 minutes then remove and reserve. Add remaining oil and
mushrooms,shaking pan regularly. Cook for 8-10 minutes, or until
mushrooms releasetheir juices. Remove from heat and cool.Meanwhile,
place green onions, garlic and remaining ingredients exceptwalnuts and
parsley in the bowl of a food processor. Mix until smoothand creamy.
Stir into the cooled mushrooms, adding the walnuts andparsley as you
mix the ingredients together.Makes approximately 4 cups.FOR CROSTINI:
Preheat oven to 375#161#F. Slice bread into 1/4 inchthickness. Lightly
brush with olive oil on one side and place oiled sideup on a cookie
sheet. Bake for 10 minutes, then turn over to lightlybrown the other
side.Remove and cool completely before storing. Will make enough for
thispicnic plus leftovers. Notes: This recipe lends itself well to a
picnicbecause it can be made a couple days ahead and can be packed
easily. Ifyou can not find any type of wild mushroom, then use chopped
portabellasor the white button mushrooms.Serving Ideas: Serve as part
of a Mediterranean Fall Picnic.Nutr. Links: 0 4204 0 0 0 0 0 0 0 20187
3771 0 0 0Per serving: 612 Calories; 26g Fat (38% calories from fat);
20g Protein;74g Carbohydrate; 33mg Cholesterol; 1299mg SodiumPosted to
EAT-L Digest 10 Dec 96Recipe by: Rosemary FurfaroFrom: "McNamara,
Kelly" <kmcnamara@LIGGETT.COM>Date: Wed, 11 Dec 1996 12:32:30 -0500

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 133
Calories From Fat: 84
Total Fat: 10g
Cholesterol: 0mg
Sodium: 445.9mg
Potassium: 276.1mg
Carbohydrates: 6.7g
Fiber: 3.3g
Sugar: <1g
Protein: 5.1g


Scale this recipe to Servings [?]