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

3 Tablespoon(s) Extra virgin olive oil, 3 to
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
1/4 Cup(s) Chopped Italian parsley
1 Baguette
Extra virgin olive oil
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

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