Mushroom tartines
By Françoise PETIT
Rate this recipe
4.2/5
(17 Votes)
0 Picture
Ingredients
- 1 14 oz bag of frozen mixed mushrooms
- 2 cloves garlic, minced
- 1 lemon
- a mixture of herbs (thyme, rosemary, parsley, etc., your choice)
- a pinch of pepper
- salt, pepper, olive oil
- 1 small tablespoon of sour cream
- 4 slices of baguette or bread.
Details
Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Budget Friendly
Preparation
Step 1
In a skillet cook mushrooms (not thawed) in olive oil, saute a few minutes, add garlic, herbs, pepper. Mix well and cook for 5 minutes. Add lemon juice and sour cream, and a little water if necessary.
Step 2
Grill the bread slices and drizzled with a little olive oil. Serve immediately.
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Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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