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Pita Chips with Exotic Mushrooms
Ingredients
| * | 2 pita breads, cut in half horizontally |
| * | 3 tbls. olive oil |
| * | Salt and pepper, to taste |
| * | 1 1/2 tbls. butter |
| * | 1 small shallot, minced |
| * | 1 clove garlic, minced |
| * | 1 lb. assorted exotic or wild mushrooms (crimini, oyster, shiitake caps), sliced |
| * | 1 tsp. fresh thyme, chopped |
| * | 1/4 cup dry white wine |
| * | 1/4 cup half 'n half |
| * | 2 tbls. chives |
Instructions
| 1 | Preheat oven to 350 degrees. Cut each pita round into 6 wedges, making 24 chips. Brush with 2 tbls. olive oil and season with salt and pepper. Bake until crisp, 10-12 minutes. |
| 2 | Melt butter and remaining tablespoon of olive oil in a large skillet. Add shallot and garlic and saute 1-2 minutes. Add mushrooms and thyme and saute until browned. Add wine and boil until liquid evaporates, about 2 minutes. Reduce heat to low. Add half 'n half and chives. Simmer (do not allow to boil) until mixture thickens, about 1 minute. Reseason, to taste, with salt and pepper. Spoon onto pita chips. |