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Servings: makes 18 pieces Comments:
We first tasted this goody at Steve and Beth's, and they forwarded the recipe. It comes from Epicurious' website (the people who publish Bon Appetit), with this intro:
Bonnie Wilkens Metully of Cincinnati, Ohio, writes: "As
much as my husband and I love to go out to eat, it's just
more fun, intimate, and cozy to cook and entertain at home. I've taught a lot of our friends just how easy it is to prepare restaurant-quality dishes themselves. Who taught me? My older sister, who's a professional chef. She showed me the importance of getting everything prepped beforehand and seeking out the freshest ingredients."
Ingredients:
3 tablespoons butter
½ pound fresh shiitake mushrooms, stemmed, caps chopped
4 ounces crimini mushrooms, chopped
2 garlic cloves, minced
½ cup whipping cream
½ cup crumbled blue cheese (about 2 ounces)
½ cup chopped thinly sliced prosciutto (about 2 ½
ounces)
18 ½-inch-thick diagonal bread slices cut from 1
sourdough baguette
Chopped fresh parsley
Directions:
Melt butter in heavy large skillet over medium-high heat.
Add all mushrooms and garlic and saute until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Mix in prosciutto. Season to taste with salt and pepper. Transfer mushroom topping to bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 375 deg. F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous tablespoon mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 minutes.
Sprinkle with chopped parsley before serving.
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