Mushroom Kilpatrick on Barbecue Crostini
photo by mickeydownunder
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
8 crostini's
- Serves:
- 8
ingredients
- 60 g butter (softened)
- 1 garlic clove (minced)
- 1⁄2 cup fresh parsley leaves (chopped)
- 8 slices sourdough bread
- 8 mushrooms (flats or fields trimmed)
- 3 slices rindless bacon (diced)
- 2 -3 tablespoons Worcestershire sauce
- salt and pepper
- olive oil flavored cooking spray
- 1 -2 lemon (cut into wedges to serve)
directions
- Preheat barbecue plate to high and the grill to medium.
- Combine butter, garlic and 3/4 of the parsley in a bowl, season with salt and pepper and beat till well combined.
- Lightly spray both sides of the bread and mushrooms with oil.
- Barbecue the bread on the grill for 2-3 minutes each side until toasted.
- Barbecue the mushrooms on the flat plate, stem side up first for 3 to 4 minutes each side until tender.
- Add the bacon to the hotplate and cook, tossing for a minute until golden and then drain on paper towel.
- Spread a little garlic butter on each piece of toasted bread, top with a mushroom and sprinkle with bacon and remaining parsley and then drizzle worcestershire sauce and season with salt and pepper and serve with a lemon wedge.
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Reviews
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We really enjoyed this. I sauteed the mushrooms in a skillet and had bacon already cooked from the morning, so this went together really fast. After spreading the garlic butter over the bread, I baked it for about 15 minutes to get a nice golden brown then piled the mushroom and bacon on. Sprinkled with the Worcestershire and a spritz of lemon. I agree that the lemon just sends this over the top. Thanks Pat for sharing. We'll make this one again.
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I was quite taken with this recipe, even though I had to make it indoors. I used a french baguette, which I angle-cut to have more surface area for the toppings. For the mushrooms I used a combo of cremini & button mushrooms. The addition of the lemon just added that certain little something, definitely pumping up the flavour. A great little recipe! Made for I Recommend Tag-Mar'10.
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Tweaks
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Since it is 18 degrees here, I cooked these inside with great results. Instead of butter used a chile infused olive oil which was really wonderful. I was a little leary about using lemon on these; to me just didn't sound too good. So I tried without they were good, added the lemon that sent them over the top.
RECIPE SUBMITTED BY
I'mPat
Australia
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