Garlic Mushroom Bread Baskets
1 lb white mushrooms
5 tbsp Spanish olive oil
2 heaping tsp minced garlic
lemon, for squeezing
sea salt and fresh cracked pepper, to taste
4 tbsp fresh flat leaf parsley, chopped
slices of soft white or wheat bread
olive oil or butter spray
Brush or wipe off the mushrooms. Trim off the stem close to the cap and cut into quarters (or halves depending on the size of the mushroom).
Add the mushrooms into the skillet and, stirring often, cooked until all the oil has been absorbed.
NOTES -- Shrooms
Spanish olive oil has a more peppery taste than olive oil and seems a bit more hearty to me, but you could easily substitute olive oil in the recipe with minimal loss of flavor to the dish.
I used a combination of bulk white and cremini mushrooms for some color variety.
Instead of bread baskets, serve the quartered mushrooms with toasted slices of baguette or other crusty breads.
You can pulse the mushrooms in a food processor to make an easy-to-spread chunky paste that would go nicely with a light cheese on crostini.
As a paste, you could also use the mushrooms to make a thickened gravy. The paste would be easy to blend in and would give it some texture too.
The chopped mushrooms would also work really well as a taco filling or a sandwich addition or smothering a tasty serving of filet mignon.
NOTES -- Baskets
First a shout out to Papa Guinea Pig for the bread basket idea.
The key to making the baskets is to use a soft, malleable bread so that it will conform to the shape of the muffin tin before you bake it.
The baskets make a nice holder for other things too, like chicken, tuna or egg salad, or serve a trio of them for a brunch. And (great idea from Mama Guinea Pig) they would make awesome little individual servings for classic spinanch dip too!