Inspired by Chef Amanda's Wild Mushrooms with Sherry, Shallots and Parsley, I decided to concoct my own mushroom tapas. For those unfamiliar with the term, tapas is a Spanish name for a wide variety of cold and warm appetizers that are often combined to make a meal unto themselves. According to the wikipedia entry for tapas, it is believed the first tapas were simply slices of bread placed over glasses of Sherry to prevent fruit flies from getting into the glasses between sips. I'll have to try this in the summer on those occasions when I enjoy a glass of red wine outdoors.
I served my mushroom tapas on toasted crusty bread, spread with a generous layer of goat cheese. Next time I make this I will sprinkle some finely chopped kalamata olives over top. Mushroom lovers are sure to enjoy this special treat that takes very little time to prepare. Serve as an appetizer or a light meal.
|Wild Mushroom Tapas|
|Recipe by Lisa Turner|
Published on January 7, 2008
An earthy and slightly spicy melange of wild mushrooms, shallots and wine served on warm toasted fresh crusty bread and a layer of tangy goat cheese
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