Mushroom Spread on Garlic Toast (Stellino)

Title:
Mushroom Spread on Garlic Toast (Stellino)

Yield:
8 Servings

Categories:
Artichokes,
Mushrooms,
Spreads,
Mediterranean




Ingredients:





     1 lb Mushrooms; roughly chopped


     4    Garlic cloves; chopped


     2 tb Chopped fresh Italian


          -parsley


     2 tb Chopped fresh thyme


     2 tb Olive oil; may be doubled


   1/3 c  Brandy


   1/2 ts Salt


   1/2 ts Black pepper


     2 tb Cream cheese


   1/4 c  Shredded Swiss cheese


     2 tb White wine vinegar





----------------------------------TO
SERVE----------------------------------


          Toasted Garlic Bread





 In a large bowl, mix the mushrooms, garlic, parsley and thyme. Cover and


 let sit at room temperature for 2 hours to allow the flavors to marry.


 


 Heat the olive oil in a large saute pan set on high heat until almost


 smoking, about 1 minute. Add the mushroom mixture and cook for 5-6 minutes,


 until all the juices have cooked away and the mushrooms begin to brown. Add


 the brandy, stirring to scrape up any brown bits from the bottom of the


 pan, and cook until it has evaporated, about 1 minute.


 


 Transfer the mushroom mixture to a food processor and add the remaining


 ingredients. Process for 1 minute, until you have a spreadable but slightly


 chunky consistency.


 


 Serve on the garlic toast with a Cabernet-Merlot.


 


 VARIATION: Add 9-oz artichoke hearts, canned or frozen.


 


 >From NICK STELLINO'S MEDITERRANEAN FLAVORS, By Nick Stellino (Putnam,


 1997). >Edited and modified by Pat Hannaman


 


 Savory Swiss cheese, spiced with garlic, white wine vinegar and brandy,


 takes the common mushroom to new heights. An easy way to start a meal.


 Serves 6 to 8.


 


 Recipe by: MEDITERRANEAN FLAVORS, by Nick Stellino


 


 Posted to MC-Recipe Digest by KitPATh 
on Mar 21,


 1998