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Yield
Serves : 8

How to Make It

Step

Heat the oil in a large nonreactive skillet. Add the mushrooms and garlic and sauté over moderately high heat until beginning to brown, about 10 minutes. Meanwhile, in a small bowl, dilute the tomato paste with the wine and stir in 1/4 cup of water. Stir the wine mixture into the mushrooms and cook until absorbed, about 2 minutes. Add parsley and season with salt and pepper. Spoon the mushrooms onto the toast and serve at once.

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