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Archive for November 13th, 2010

A relatively quick appetizer with a little planning!

Serves 2

  • 5-6 dried mushrooms (choose a variety)
  • Water to cover
  1. Immerse dried mushrooms in water and allow to sit for 4-6 hours at room temperature.
  2. Strain mushroom stockR using a coffee filter, rince mushrooms well and slice into bite-sized pieces.

  • 1/4 cup finely chopped onion
  • 1 clove garlic finely chopped
  • 1 tsp unsalted butter
  • 1 tsp EV olive oil
  • 1 regular white mushroom
  • 1-2 tbsp fine white flour
  • Optional 2 tbsp heavy cream (or carnation evaporated milk – I did not use either for this recipe)
  • 1 tbsp cognac
  • 8 shavings of Double Smoked White Cheddar
  • Chopped fresh parsley
  • 2 thinly sliced crusty bread, rubbed with olive oil and toasted one side only.
  1. In a small saucepan, heat oil and butter until melted and hot. Add onions and cook until translucent.
  2. Sprinkle with flour, add garlic and cook just until you smell it.
  3. Cook flour mix until it is a medium brown colour (careful not to burn).
  4. Add about 1 cup of the reserved mushroom broth. Add both types of mushrooms, and cook until liquid is a creamy, slightly thicker than soup consistency (adding additional reserved liquid as required – or you may add heavy cream at this point for a creamy and not so healthy option)
  5. Add the cognac and cook for about 1 minute longer.
  6. Serve on a large plate, placing bread toasted side up, spreading about half the ragu on each toast and sprinkling with 4 each of cheese shavings and freshly chopped parsley.
  7. Enjoy.

Mushroom Ragu On Toast With Double Smoked Canadian Cheddar on Foodista

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