Mushroom Toasts
Pan Tostada con HongosMushrooms and the herb epazote are favorite flavor partners in central Mexico and they make a rich tasty topping for toasted slices of Mexican rolls or French baguettes.
Ingrediënten
Makes about 20 appetizers
- 1 tablespoon olive oil
- 1 teaspoon unsalted butter
- 1 pound medium white button mushrooms coarsely chopped
- ¼ cup Mexican crema or heavy cream
- 1 teaspoon chopped fresh epazote leaves or substitute oregano
- ½ teaspoon salt or to taste
- Freshly ground pepper to taste
- 1 long French baguette cut into about 20 slices, or 4 oval Mexican sandwich rolls (bolillos), sliced
- 3 to 4 tablespoons unsalted butter at room temperature
- 2 to 3 jalapeño chiles seeded, veins removed, and minced
Instructies
- Heat the oil and butter in a medium skillet and cook the mushrooms, stirring, until the juices evaporate and they start to brown, about 4 minutes.
- Stir in the crema, epazote, salt and pepper.
- Cook, stirring, 1 minute.
- Reserve off heat.
- Preheat the broiler.
- Lightly butter the bread, put the slices on a baking sheet and toast lightly.
- Top the toasts with a portion of the mushrooms and garnish with a sprinkle of minced jalapeño.
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