John Myers
Ingredients for 4 servings:
- 250 g porcini mushrooms or brown mushrooms
- 1 shallot(s)
- 1 clove(s) garlic
- ½ bunch parsley, flat
- 1 tbsp olive oil
- 2 tbsp Marsala
- Salt and pepper, from the mill
- 8 slices of nut bread (walnut bread or other nut bread)
- 30 g butter or vegan butter
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Appetizers for a finger food buffet or as a family dinner
Dry clean the mushrooms of any dirt; this is best done with a soft brush. Slice the mushrooms. Peel the shallot and garlic and dice very finely. Wash the parsley, then spin dry thoroughly and chop finely. Heat the oil in a pan and sauté the shallot and garlic until translucent. Add the mushrooms and sauté, then deglaze with Marsala. Season well with salt and pepper. Reduce the liquid to 2 tablespoons, stirring occasionally. Remove half of the mushrooms from the pan and puree finely, then mix in the remaining mushrooms and parsley (except for 1 tablespoon). Preheat the oven to 250°C (top/bottom heat). Place the bread slices on a baking sheet and toast until golden brown. Brush with butter and the mushroom mixture. Sprinkle with the remaining parsley and serve immediately.
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