| mushroom syrup: | |||
|---|---|---|---|
| 8 2 2 2 - - |
oz ea clv T |
white mushrooms, chopped shallots, chopped garlic, chopped sweet butter salt to taste pepper to taste |
saute 10 min or so 'til mushrooms give up their liquid and begin to brown |
| 2 |
c |
water |
add and simmer briskly 10 min or so |
| |||
| topping: | |||
| 1 2 2 2 |
lb ea clv T |
mixed fresh mushrooms shallots, minced garlic, minced olive oil |
(portobello, shitake, chanterell, etc) saute mushrooms, shallots, and garlic in oil 'til mushrooms start to brown |
| 2 2 - - |
t t |
fresh tarragon fresh lemon zest salt to taste pepper to taste |
mix in; reserve |
| breads: | |||
| 4 4 6 |
T clv ea |
olive oil garlic, pressed slices white bread |
mix oil and garlic and paint the bread slices; then toast or bake 'til golden brown |
| bruschetta: | |||
| |||