New York City Chefs Daily Recipe for 7/26/2001 : Recipe for Wild Mushroom Tartines Hors d'oeuvres
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Wild Mushroom Tartines recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 7/26/2001 : Recipe for Wild Mushroom Tartines Hors d'oeuvres
"Mushroom Tartine Hors d'oeuvres"

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"As we graze it grows"

4 slices of French or Italian bread, cut 1/2 inch thick
1 teaspoon chopped garlic plus 1 garlic clove, cut in half
1 teaspoon olive oil
1/2 pound Shiitake mushrooms, cleaned and sliced
1/2 pound oyster mushrooms, cleaned and sliced
1/2 pound fresh white button or brown cremini mushrooms, cleaned, trimmed and sliced
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons Port wine
1 tablespoon chopped parsley
1/4 cup shredded Gruyere cheese

Toast the bread slices or grill them under the broiler until lightly browned, 1 to 2 minutes.  Rub the tops with the cut garlic.  Set the tartines aside. Brush the olive oil over the bottom of a large nonstick skillet. Add the mushrooms, chopped garlic, salt and pepper and cook over medium heat, stirring often, until the mushrooms give off their liquid, about 5 minutes.  Add the Port and boil over high heat until the liquid is reduced and syrupy.  Toss in the parsley and remove the mushroom ragout from the heat.  Preheat the boiler.  Divide the mushroom ragout among the 4 slices of garlic bread.  Cut each slice diagonally in half.  Arrange the pieces on a cookie sheet and sprinkle the Gruyere evenly over the tops.  Broil about 4 inches from the heat about 3 minutes, until the cheese just begins to bubble. Serve tartines at once.  Serves 4.
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