Prep 35 mins
Cook 0 mins
I had been wanting to try this recipe for a long time, and I'm glad I finally did. It was wonderful, and would make a great appetizer, first course, or even (as I had it) a very light dinner or lunch. I used parmesan cheese and dried parsley instead of fresh (I added the dried while cooking the mushrooms so the mushroom liquid would help reconstitute the parsley), and I combined two cooking methods (since there is a choice). Instead of frying or simply broiling, I brushed the pan and the tops with just a touch of olive oil and then put it under the broiler. The various cooking methods are explained at the bottom of the recipe. If you like mushrooms, I think you'll love this. The time is approximately what it took me to prepare them to the point of cooking. Since the different cooking methods have different times, I did not include that. I don't remember where I got the recipe from, but I'm glad I did.
- 1 tablespoon olive oil
- 1⁄2 lb mushroom, stems cleaned,brushed clean,and coarsely chopped
- 1 clove garlic, finely minced
- 1 tablespoon minced parsley
- 1 tablespoon minced cured ham
- salt & freshly ground black pepper
- 2 tablespoons grated manchego cheese or 2 tablespoons parmesan cheese
- 4 slices good-quality sandwich bread, crusts removed
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1⁄2 cup milk, plus
- 3 tablespoons milk
- 1 tablespoon dry white wine
- salt & freshly ground black pepper
- nutmeg (be generous)
- cayenne (be generous)
- Prepare the white sauce by melting the butter over a low to medium heat in a saucepan and adding the flour.
- Cook and stir for a few minutes, then add the milk and wine gradually and cook, stirring constantly, until thickened and smooth.
- Season with the salt, pepper, nutmeg (to taste) and cayenne (to taste); although it is recommended to be generous with both the cayenne and nutmeg, it is your choice.
- Remove from the heat and set aside.
- In a skillet, heat the oil until it is very hot; add the mushrooms and saute over high heat for about 2 minutes.
- (I added the dried parsley about 1 minute into the cooking time. If using fresh, wait until the next step.) If the mushrooms give off liquid, cook until it is evaporated before continuing.
- Add the garlic, parsley (if not added before), ham, salt and pepper and turn off the heat.
- Combine with the white sauce, stir in cheese, and mix until smooth and all ingredients are evenly distributed.
- The mixture may be made ahead to this point and refrigerated.
- Toast the bread lightly and cut each slice into two triangles.
- Cover each triangle completely with 1/8 of the mushroom mixture.
- There are a number of ways you can prepare this: Broil until golden, place them face down in 1/2 inch of hot oil to fry, or enclose in puff pastry dough.
- If using puff pastry dough, you will need about 1 pound of pastry; cut the pastry into 3" strips and wrap them around 2 teaspoons of filling.
- Bake at 400 for 8 minutes.
- You can also use the filling for small pastry puff tart shells.
I made this with crescent roll dough in place of puff pastry. Outstanding recipe! I actually doubled the ham (Virginia style) and made w/o nutmeg, and it was great.
i did this recipe with the toast and my guest really liked it. i used 1/2 teaspoon of nutmeg and cayenne and they all thought it was just right. i used fresh parsley and parmasan cheese. excellent starter
Wonderful recipe! I made these for an appetizer and everyone loved them. I confess to making a minor change to the ingredients (I used finely chopped walnuts for the ham....I'm a "veggie"); and a mixture of white mushrooms and baby bellas. I used the freshly grated parmesan cheese instead of the manchego, because thats what I had on hand. Pinot Grigio was my wine of choice, (again what was on hand), and dried parsley. For the appetizers, I filled mini puff pastry shells with the mixture. For lunch the next day, I had the filling on toast triangles (broiled). Both were wonderful, and I will definitely be making this again....I might add a pinch of tarragon to the filling next time, just to see how it turns out. Thanks for posting this recipe.