8 large thick slices of Tuscan bread, cut into thirds and toasted
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.