Crimini Mushroom Tartines
 
 
Ingredients
  • 1/2 – 1 baguette, sliced thin and toasted,
  • lightly brushed with olive oil on one side
  • 2 tbsp butter, unsalted
  • 1 pound (450g) crimini mushrooms, quartered
  • 3 cloves garlic, minced
  • salt
  • pepper
  • 1/2 cup (splash) of white wine
  • handful Italian flat-leafed parsley, torn
  • 1/2 lemon
  • cream cheese
Instructions
  1. Melt butter in a large sauté pan over medium-high heat. Sauté the mushroom pieces until they begin to turn a deep shade of brown, soften and become glossy. Add the garlic and saute for an additional minute. Season with salt and pepper.
  2. Splash the pan with white wine and stir to deglaze the pan, allowing the liquids to thicken then evaporate.
  3. Remove from the burner and stir in the parsley. Squeeze a few drops of lemon juice over and mix in.
  4. Spread a dollop of cream cheese on the toasted tartine, scoop a generous portion of mushrooms over top and serve.
Notes
adapted from laura calder
Recipe by Just a Smidgen at https://justasmidgen.com/2012/11/14/the-snowbird-hawthorne/