Mushroom Prosciutto Saute on Croutes
/Ingredients
Mushroom Prosciutto Sauté:
- 2 tablespoons olive oil
- 2 teaspoons chopped garlic
- ½ cupchopped shallots1½ pounds (750 grams) mixed mushrooms, torn or sliced
- 1 teaspoon fresh thyme
- ½ cup red wine
- ¼ cup whipping cream
- Salt and freshly ground pepper
- 2 tablespoons chopped parsley
- 6 slices of prosciutto
Croutes:
- ½ baguette, sliced on the bias ¼-inch thick
- 2 tablespoons olive oil
- 1 clove garlic, peeled and cut in half
Method
Heat oil in large skillet over high heat. Add garlic and shallots and sauté for 1 minute or until fragrant. Add mushrooms and thyme and sauté for 3 to 5 minutes or until the juices have evaporated.
Add wine, bring to boil, reduce heat and simmer for 2 minutes or until wine is nearly evaporated. Stir in cream and bring to boil for 1 minute or until thickened. Season with salt and pepper and sprinkle with parsley.
Preheat oven to 375 F.
Brush baguette slices lightly with olive oil and place on a baking sheet. Bake for 15 minutes, turning half-way, or until crisp and lightly golden.
Remove from oven and rub each croute with the cut side of the garlic clove. Pile mushrooms on croutes and top each with a slice of prosciutto.