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Saturday, June 21, 2008

Shitake Mushroom Bouchés

Delicious one-bite appetizers can be made using pastry bouchés or crostini toasts. They are very nice for entertaining and the filling can be made in advance.

Shitake Mushroom filling

2 cups sliced fresh Shitake mushrooms
1 head roasted garlic
4-5 Shallots, diced
2 tbs. olive oil
2 tbs. Butter
1/3 cup cream
1/4 tsp. smoked paprika
1/2 cup dry white wine
salt and pepper
Crostini (sliced baguettes) or bouchés

Sauté shallots in olive oil until translucent. Add sliced Shitake Mushroooms and sauté on medium high heat until they begin to brown in the butter. Add roasted garlic, smoked paprika and white wine. Let cook down a little. Add cream and season to taste. Spoon onto crostini and toast in oven or into bouchés and serve while hot.


1 comment:

Haley said...

We would like to feature your mushroom bouchès on our blog. Please email if interested. Thanks :)