Mushroom Crostini II

Preparation info
  • Each Recipe Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About


  • 3 tablespoons olive oil
  • ½ pound fresh mushrooms, chopped
  • 2


Warm the olive oil in a sauté pan over medium heat. Add the mushrooms and cook, stirring often, until they give off a little liquid, about 8 minutes. Add the garlic and red pepper flakes and cook for a few more minutes to blend the flavors. Transfer to a food processor and pulse until coarsely pureed