Reviews (1) Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 08/28/2009 excellent flavor. worked without any modifications. I did use rosemary bread because it was available, but I'm sure it would have been great on the country bread.
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Gallery Mushrooms and Sage with Grilled Bread Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 1 1/2 ounces (3 tablespoons) unsalted butter 1/4 cup coarsely chopped fresh sage 4 thin slices country bread Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2 shallots, finely chopped 1 pound mixed mushrooms (such as cremini, shiitake, and portobello), large ones cut into bite-size pieces 2 tablespoons sherry vinegar
Gallery Mushrooms and Sage with Grilled Bread
Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Gallery
Mushrooms and Sage with Grilled Bread
Mushrooms and Sage with Grilled Bread
Mushrooms and Sage with Grilled Bread
Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Recipe Summary
prep: 10 mins total: 25 mins
Servings: 4
prep: 10 mins
total: 25 mins
prep:
10 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- 1 1/2 ounces (3 tablespoons) unsalted butter 1/4 cup coarsely chopped fresh sage 4 thin slices country bread Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2 shallots, finely chopped 1 pound mixed mushrooms (such as cremini, shiitake, and portobello), large ones cut into bite-size pieces 2 tablespoons sherry vinegar
Directions
Heat a grill pan over medium-high heat. Combine 1 1/2 tablespoons butter and 1 tablespoon sage in a small bowl, and spread on both sides of bread. Sprinkle with salt, and grill until golden and crisp, about 30 seconds per side.
Melt 1/2 tablespoon butter with 1 tablespoon oil in a large skillet over medium-high heat. Add shallots, and cook, stirring, until soft, about 2 minutes. Add 1/2 of the mushrooms, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Transfer to a bowl. Repeat with remaining butter, oil, and mushrooms. Return reserved mushroom-shallot mixture to skillet with remaining sage, and cook for 1 minute. Stir in vinegar, and cook until it evaporates. Serve warm over the grilled bread.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 08/28/2009 excellent flavor. worked without any modifications. I did use rosemary bread because it was available, but I'm sure it would have been great on the country bread.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 08/28/2009 excellent flavor. worked without any modifications. I did use rosemary bread because it was available, but I'm sure it would have been great on the country bread.Martha Stewart Member
Rating: Unrated 08/28/2009
excellent flavor. worked without any modifications. I did use rosemary bread because it was available, but I’m sure it would have been great on the country bread.
Rating: Unrated
All Reviews for Mushrooms and Sage with Grilled Bread
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mushrooms and Sage with Grilled Bread
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
