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- Newsgroups: rec.food.cooking,rec.food.recipes
- From: ehunt@bsc835.bsc.edu (Eric Hunt)
- Subject: Wild Mushroom, Prosciutto, and Gruyere Sandwiches
- Message-ID: <199412062107.AA21335@UUCP-GW.CC.UH.EDU>
- Date: Tue, 6 Dec 1994 21:06:29 GMT
-
- MMMMM----- Recipe via Meal-Master (tm) v8.00
-
- Title: Wild Mushroom, Prosciutto, and Gruyere Sandwiches
- Categories: Main dish, Sandwich
- Yield: 4 servings
-
- 2 tb Olive oil
- 2 Shallots, minced
- 8 oz Mixed wild mushrooms, such
- -as shiitake and portobello
- -trimmed, brushed clean,
- -and sliced
- 1/2 ts Dried thyme
- 1/2 ts Dried rosemary
- 8 Thick slices egg bread or
- -challah
- 4 tb Honey mustard
- 4 oz Prosciutto or other salty
- -cured ham, sliced thin
- 4 oz Sliced Gruy=8Are cheese
- 8 Slices red or yellow
- -tomatoes, or mixed tomatoes
- 2 c Mixed salad greens
-
- Heat the olive oil in a skillet and add the shallots, sauteing for 1
- minute over low heat. Increase the heat to medium and add the
- mushrooms, thyme and rosemary. Saute, stirring, for 2 minutes, until
- mushrooms are softened. Remove mixture from pan and set aside in a
- warm place.
-
- Brush the bread on one side with the honey mustard. Cover spread with
- a layer of prosciutto, then cheese. Place under a broiler or in a
- toaster oven and toast until cheese is melted and golden brown.
-
- Place toasted sandwiches on plates and divide mushroom mixture among
- servings. Top with tomatoes and salad greens and remaining slices of
- bread. Serve immediately.
-
- Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution.
-
- MMMMM
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