Recipe courtesy of Donna Klein

Wild Mushroom Spread with Croutons

Getting reviews...
Save Recipe
  • Yield: Makes 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. Soak the porcini mushrooms in 1 cup hot water for 15 minutes; drain, and reserve the soaking liquid. Strain the soaking liquid through a coffee filter or paper towel-lined strainer. Reserve 1/2 cup and set aside. (Save the remaining strained liquid for soups or stocks, if desired.) Rinse the mushrooms thoroughly; chop coarsely and set aside.
  2. In a large nonstick skillet, heat the oil over medium heat. Add the porcini mushrooms, button mushrooms, garlic, salt, and pepper. Cook, stirring often, until the mushrooms have started to give off their liquid, 3 to 5 minutes.
  3. Add the marsala and reserved soaking liquid to the skillet; bring to a boil over high heat. Cook, stirring constantly, until the liquids are greatly reduced and syrupy. Remove from the heat and add the parsley, stirring well to combne. Taste and season with additional salt and pepper if needed.
  4. Serve warm with baguette rounds.
16m Easy 100%
CLASS
17m Easy 98%
CLASS
22m Easy 98%
CLASS
19m Easy 99%
CLASS
32m Easy 99%
CLASS
Nahika Hillery

Boulet

37m Easy 95%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages