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Wild Mushrooms over Toasted Garlic Croutons
Makes 4 Servings
*2 tbls. butter
*8 oz. assorted wild mushrooms, such as cremini, oyster and morels, cleaned and roughly chopped
*Kosher salt and freshly ground black pepper
*2 cloves garlic, minced
*6 tbls. extra virgin olive oil, divided
*1 loaf French baguette, sliced diagonally
*1 bunch watercress
*1 tsp. balsamic vinegar
*Freshly grated Parmesan cheese
1Melt butter in a non-stick skillet. Add mushrooms and season with salt and pepper. Saute over medium heat until cooked through and nicely browned, about 10-12 minutes.
2Add minced garlic to 4 tablespoons extra virgin olive oil. Cut slices of bread to make 8 croutons. Brush the garlic-oil onto tops of bread. Toast in a 400 degree oven until lightly browned, 8-10 minutes.
3Remove stems from watercress. Place watercress in a bowl and dress with remaining 2 tablespoons of extra virgin olive oil, balsamic vinegar and season with salt and pepper. Toss to combine.
4To serve, place 2 toasted croutons on a plate. Top with mushroom mixture and then with a spoonful of the salad greens. Garnish with a sprinkle of freshly grated Parmesan cheese.