Description: An entree that pleases The Lady herself!
Submitted by: Wulf_Sternhammer on 2004-05-05 07:04:45
Serves: Instructions per serve
Prep Time: 20-25 minutes
Difficulty: Easy
Ingredients
Bread stick (day old preferred) X 2 slices per serve.Mushrooms (wild field ones are best) X 4 - 6 small per serve
Canola oil X 1 Tbs
Extra virgin olive oil X 1 cup
Red jalapeño chilli X 1 large
Garlic X 6 cloves
Spring onions X 1 (whole spring onion not bunch per serve)
Basil pesto X 1 tsp per serve
Fetta cheese X 1 Tbs per serve
Instructions
Finely chop the garlic and chilli, keeping separate. In a small pot heat the Tbs of canola oil and gently sauté the chilli. When it is softened and starting to colour, add the garlic and heat for 2 minutes, stirring constantly. Remove from heat and mix in the extra virgin olive oil. This can be kept in a jar in the fridge for many months. Slice bread stick across on a slight diagonal, 2 slices per serve. Using a pastry brush, brush the oil mix on both sides of the bread and place under a salamander or griller, turning when bread is toasted to a golden brown. When both sides are done, keep warm. Field mushrooms often contain small amounts of dirt and grit so wash thoroughly in cold water and drain for 10 minutes on blotting paper. In a little of the oil, fry mushrooms until almost cooked, and then add the (sliced) spring onion and basil. The mushrooms would have given off a bit of liquid and this is what makes the reduction. If using cultivated mushrooms, veggie stock will be needed, enough to cover the bottom of the pan to 2 mm. Remove the mushrooms from the pan and arrange on the bread. Return the pan to the heat and evaporate most of the liquid off until spring onions and basil are like a paste. Spoon this evenly over the mushrooms, and top with crumbled fetta. Serve on a small bed of mixed salad greens.