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Ingredients

  • 2 tablespoons, Epicurean Mission Reserve Extra Virgin Olive Oil
  • 4 cups, Crimini and/or mixed mushrooms - thickly sliced
  • 2 ounces, unsalted butter
  • 2 large cloves, garlic - finely minced
  • 1/3 cup, water
  • salt
  • extra butter for bread
  • 2 tablespoons, Epicurean 25 Star Balsamic Vinegar
  • 2 tablespoons, scallions - chopped
  • Italian parsley - finely chopped
  • Freshly ground pepper
  • 4 slices, crusty bread - 1-inch thick

Method

  1. Place half the butter and Epicurean Mission Reserve Extra Virgin Olive Oil in large saute pan over medium-high heat
  2. Add mushrooms, stir to coat, cook for 1-2 minutes
  3. Add garlic and cook for additional 1 minute
  4. Add water and salt to pan, cover pan and reduce heat to low, stirring occasionally, cook another 5 minutes
  5. Remove lid and cook until liquid is evaporated
  6. While mushrooms are cooking, butter both sides of bread with extra butter. Grill bread on both sides until golden brown. Place bread on serving plates.
  7. Add Epicurean 25 Star Balsamic Vinegar and scallions to mushrooms
  8. Add remaining butter and stir until butter melts
  9. Spoon mushrooms onto toast
  10. Top with parsley and pepper
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm