Presented by Social Still
- 1/2 French baguette, cut 1” thick on a bias
- 1 oz. extra virgin olive oil
- 4 large portobello mushroom caps
- 2 oz. vinaigrette (Italian, sherry, or balsamic)
- 1 clove garlic
- 1/2 oz. extra virgin olive oil
- Pinch crushed red pepper
- 1 tomato, diced
- 1/2 sweet onion, sliced and caramelized
- 1/2 cup vegetable stock
- 1 oz. butter
- 1 oz. mixed herbs (parsley, thyme, and rosemary)
- Salt and pepper to taste
- 1 package Boursin cheese
For the charred bread: Brush baguette slices with olive oil and place on a hot grill or a griddle pan. Remove when well-toasted and place on serving plate.
To prepare the mushrooms: Remove and discard stems of the portobello mushrooms and toss with the vinaigrette of your choice. Place the mushrooms with the gill side down on the grill or griddle pan. Cook for seven minutes and turn over. When juices begin to come out of the mushroom, they are done. Let cool and dice, 3/8-inch by 3/8-inch.
To finish: In a sauté pan over medium-high heat place the garlic, olive oil, and crushed red pepper and cook until lightly browned. Add the mushrooms, tomatoes, and onion and continue to cook for an additional five minutes. Deglaze with vegetable stock, then add butter and herbs. Season to taste with salt and pepper. Reduce liquid until only a few tablespoons remain in pan. Pour evenly over grilled bread and top with crumbled Boursin cheese. Serve hot.
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As seen in the Winter/Spring 2018 Issue
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