Ingredients

• 1 egg yolk
• 2 tablespoons water
• Juice from 1/2 a lemon
• 1 teaspoon mint, minced
• 1/2 teaspoon flat leaf parsley, minced
• 1 heaping tablespoon flour
• 6 tablespoons olive oil, divided
• 1 teaspoon butter
• 2 cups thinly sliced button mushrooms
• Salt & pepper
• 12 slices day old Italian bread about 3/4 inch thick
• 1/4 cup grated Parmigiano-Reggiano cheese

Directions

1. Preheat oven to 450 degrees

2. Lightly beat egg yolk and water together. Add the lemon juice, mint, parsley, and flour, and whisk until smooth.

3. Heat 2 tablespoons of oil and butter over high heat. Add the mushrooms and saute for 1 minute. Season with salt and pepper and continue to cook until the mushrooms release their liquid, about 3 minutes. Remove from the heat and let them cool slightly.

4. Arrange the bread slices on a baking sheet, drizzle with the remaining oil, and toast in the oven until golden brown on both sides.

5. Pour the egg mixture over the slightly cooled mushrooms. Cook over very low heat, stirring constantly until the mixture becomes creamy and thickened, about two minutes. Taste and adjust seasoning.

6. Remove the bread from the oven and spoon the mushroom mixture onto it. Garnish with a grating of Parmigiano-Regianno and serve.

Email to a friend | Print this recipe | Back