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Wild Mushroom and Toasted Walnut Crostini

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Appetizer Autumn

Ingredients:

  • 3 tb Extra virgin olive oil (3 to 4)
  • 3 c Mixed fresh wild mushrooms (chantarelles, shiitake, crimini), cleaned and coarsely chopped
  • 1 Clove garlic, minced
  • 2 Green onions, thinly sliced
  • 8 oz Lowfat cream cheese
  • 2 tb Soy sauce
  • 2 tb Nonfat sour cream
  • 2 tb Sherry
  • 1/2 c Walnuts, toasted and finely chopped
  • 1/4 c Chopped Italian parsley
CROSTINI
  • 1 sm Baguette
  • Extra virgin olive oil

Directions:

Heat a heavy bottomed saute pan over medium for approximately 20-30 seconds. (The objective is to heat the pan enough before adding oil so the vegetables won't stick). Add 2 tablespoons of olive oil and tip pan to coat the bottom. Quickly add garlic and green onions and saute for 1-2 minutes then remove and reserve. Add remaining oil and mushrooms, shaking pan regularly. Cook for 8-10 minutes, or until mushrooms release their juices. Remove from heat and cool.
 
Meanwhile, place green onions, garlic and remaining ingredients except walnuts and parsley in the bowl of a food processor. Mix until smooth and creamy. Stir into the cooled mushrooms, adding the walnuts and parsley as you mix the ingredients together.
 
Makes approximately 4 cups.
 
FOR CROSTINI: Preheat oven to 375#161#F. Slice bread into 1/4 inch thickness. Lightly brush with olive oil on one side and place oiled side up on a cookie sheet. Bake for 10 minutes, then turn over to lightly brown the other side.
 
Remove and cool completely before storing. Will make enough for this picnic plus leftovers. Notes: This recipe lends itself well to a picnic because it can be made a couple days ahead and can be packed easily. If you can not find any type of wild mushroom, then use chopped portabellas or 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 0
 
Per serving: 612 Calories; 26g Fat (38% calories from fat); 20g Protein; 74g Carbohydrate; 33mg Cholesterol; 1299mg Sodium
 
Posted to EAT-L Digest 10 Dec 96
 
Recipe by: Rosemary Furfaro
 
From: "McNamara, Kelly" <kmcnamara@LIGGETT.COM>
 
Date: Wed, 11 Dec 1996 12:32:30 -0500