Of all the recipes from the Valentines Day cooking class, this appetizer was my favorite dish of the night- and it is also the first one that I will make again! It is so tasty and is a perfect appetizer for a dinner party. The final product looks complicated but really it couldn’t be easier. See below for the recipe and ingredient list.
-1/2 cup heavy cream
-2 tbs butter
-1/2 pound fresh wild mushrooms, trimmed, washed well, and patted dry cut to uniform size
-1 1/2 tsp all-purpose flour
-freshly ground white pepper and salt to taste (regular s+p would be fine)
-3 thing slices brioche or challah bread, crusts discarded, each slice cut into 4 triangles and toasted (this was the original recipe, but I would substitute with baguette slices or any other thin, toasted bread)
-few sprigs of fresh Tarragon
-2 tbs fresh Parmesan shavings
1- Heat cream in small saucepan until hot.
2- Heat butter in a 10″ heavy skillet over moderately high heat until foam subsides, then saute mushrooms, stirring frequently, until golden, 6-8 min. Sprinkle in flour and cook, stirring, 1 min. Stir in hot cream and reduce heat to low. Gently simmer, stirring once, until mushrooms are tender, 10-15 min. Season with salt and pepper.
3- Arrange 6 toasts on each plate and spoon mushrooms and sauce on top. Garnish with fresh tarragon and Parmesan shavings. Serve immediately.