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Beautifully simple, raw salad that opened my eyes to a totally different side of mushrooms.
Place sliced mushrooms, parsley, and scallions in a bowl.
In a smaller bowl, whisk olive oil, lemon juice, salt and pepper. Pour marinade over mushroom mixture and toss till marinade coats every mushroom piece.
Sprinkle in grated Parmigiano Reggiano and stir. Taste to adjust seasoning. Leave to sit in marinade.
Meanwhile, preheat a nonstick pan on medium heat. Cut garlic clove in half. Rub cut clove over one side of each baguette slice. Butter the garlic-rubbed side of baguette slice. Toast buttered side only on the heated pan until golden.
Line toasted baguette slices on a nice serving platter and top with cremini salad. Serve crostini as an appetizer or a full meal, depending on your level of hunger.
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