Majorcan Mushroom Tapas
Almond-Garlic Streusel:
1 cup English Muffin crumbs (about 1 muffin)
1 tablespoon olive oil
3 cloves garlic, chopped
1/4 teaspoon freshly ground black pepper
1/4 cup sliced almonds, broken
Majorcan Mushroom Mixture (recipe follows)
Combine crumbs, oil, garlic, pepper and almonds in large skillet. Cook over medium heat, stirring constantly until crumbs and almonds are light golden brown. Remove from skillet and set aside to cool.
Makes 10 appetizers
Majorcan Mushroom Mixture:
2 tablespoons olive oil
3 shallots, finely chopped
1 teaspoon garlic, minced
12 ounces mixed mushrooms, thinly sliced (button, cremini, shiitake, oyster)
2 tablespoons dry sherry
1/2 teaspoon salt
1 tablespoon fresh thyme leaves, finely chopped
5 English Muffins, split and lightly toasted
1-1/2 cups Mascarpone cheese, room temperature
thyme leaves, optional
Using same skillet, wipe clean; add oil, heating to medium. Sauté shallots and garlic until soft, about 2 minutes. Add mushrooms, sherry and salt; sauté until mushrooms are tender, about 10 to 12 minutes. Stir in thyme and continue to cook until most of liquid evaporates. Spread muffin "tapas" with cheese. Top cheese evenly with mushroom mixture; place "Tapas" on baking sheet. Bake at 350° F until hot, about 5 minutes. Spoon Almond-Garlic Streusel over mushroom. Garnish with thyme, if desired.
Almond-Garlic Streusel:
1 cup English Muffin crumbs (about 1 muffin)
1 tablespoon olive oil
3 cloves garlic, chopped
1/4 teaspoon freshly ground black pepper
1/4 cup sliced almonds, broken
Majorcan Mushroom Mixture (recipe follows)
Combine crumbs, oil, garlic, pepper and almonds in large skillet. Cook over medium heat, stirring constantly until crumbs and almonds are light golden brown. Remove from skillet and set aside to cool.
Makes 10 appetizers
Majorcan Mushroom Mixture:
2 tablespoons olive oil
3 shallots, finely chopped
1 teaspoon garlic, minced
12 ounces mixed mushrooms, thinly sliced (button, cremini, shiitake, oyster)
2 tablespoons dry sherry
1/2 teaspoon salt
1 tablespoon fresh thyme leaves, finely chopped
5 English Muffins, split and lightly toasted
1-1/2 cups Mascarpone cheese, room temperature
thyme leaves, optional
Using same skillet, wipe clean; add oil, heating to medium. Sauté shallots and garlic until soft, about 2 minutes. Add mushrooms, sherry and salt; sauté until mushrooms are tender, about 10 to 12 minutes. Stir in thyme and continue to cook until most of liquid evaporates. Spread muffin "tapas" with cheese. Top cheese evenly with mushroom mixture; place "Tapas" on baking sheet. Bake at 350° F until hot, about 5 minutes. Spoon Almond-Garlic Streusel over mushroom. Garnish with thyme, if desired.
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