Simmered Mushroom Trio with Garlic Crostini

1 teaspoon dried porcini mushrooms, broken into small pieces ¼ cup dry white wine 1 tablespoon olive oil ½ medium onion, chopped 2 teaspoons all-purpose flour 1 clove garlic, chopped 2 ½ cups assorted mushrooms, sliced (may include crimini, shiitake, oyster, portabella or any other local mushrooms) ½ teaspoon Italian seasoning ¼ Basic Chicken Stock (see recipe on page 61) 1 clove garlic, cut in half ½ baguette, cut into thin slices Olive oil for drizzling Serves four
u In a small bowl soak the dried porcini mushrooms in the white

wine for 15 minutes.
u In a medium sauté pan heat the olive oil over medium-high

heat, add the onions and sauté for approximately 5 minutes, or until soft. Add the flour, stirring to coat the onions, and cook for 2 minutes.
u Add the chopped garlic and sauté another 30 seconds.

Add the assorted mushrooms and Italian seasoning and cook for 10 minutes.
u Add the stock and wine with soaked mushrooms, and

continue to cook another 5 minutes, until most of the liquid has evaporated.
u Rub the cut garlic clove on one side of each baguette slice.

Toast the slices under the broiler for 5 minutes, or until slightly crisp and just browned. Place on individual plates, and drizzle with olive oil.
u Pour the mushroom mixture on top of the bread slices,

and serve.

harvest hint
Mushrooms are actually not a vegetable, but are fungi. Mushrooms have a lot to offer nutritionally—they are low in calories, and rich in selenium and ergothionine (both antioxidants). Once exposed to sunlight, mushrooms are also an unexpected source of vitamin D. Store mushrooms in the refrigerator in a paper bag, and rinse only when ready to use. Local producers are now growing mushrooms throughout the year, so indulge in whatever varieties are available.

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Harvest Beninnings S P R I N G

Cooking Close to Home | 19.