Warm Wild Mushroom Tini

Cooking With Rania - "Cooking with Vegetables from the Farmer's Market"
KDKA Pittsburgh Today Live 9/26/2012

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Warm Wild Mushroom Tini

4 tablespoons extra virgin oil
1 tablespoon minced garlic
5 shallots, thinly sliced
1 cup quartered cremini mushrooms
1 cup sliced oyster mushrooms
1 cup sliced shiitake mushrooms
Truffle salt and freshly cracked black pepper to taste
2 tablespoons sherry vinegar
4 tablespoons mascarpone cheese
2 tablespoons chopped chives
Flatbread crackers

Heat olive oil n a large sauté pan over medium-high heat and add garlic and shallots and cook until fragrant, about 1 to 2 minutes. Add the mushrooms and sauté until nicely caramelized, about 3 to 4 minutes. Add more olive oil, if necessary. Season with salt, pepper, and stir in the sherry vinegar. Remove from heat and stir in the mascarpone until the mixture becomes creamy. Remove from heat.

Pour the mushroom mixture into an over sized martini glass and top with chives. Serve with flatbread crackers.

Serves: 4 as an appetizer

Note: Truffle salt has an intense flavor and should be used sparingly.

Current Reviews: 1

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