RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1837
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| Recipe Name: |
Wild Mushroom and Arugula Crostini |
| Source: |
, April 1999 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.62
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Baked egg roll wrappers make a crisp, low-fat base for the roasted mushroom topping.
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Ingredients:
4 Each wrappers, egg roll
0.25 Cup salad dressing, Caesar lowfat
4 Ounce(wt)s mushrooms, oyster cut in half
0.33 Cup arugula packed, thinly sliced
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Directions:
To prepare the sundried tomatoes, soak them in hot water until tender, then drain and chop.
Preheat oven to 350 degrees. Generously spray a large baking sheet with non-stick spray. Place 1 egg roll wrapper on work surface. Using 2- to 2 ¼-inch-diameter cookie cutter, cut out 6 rounds from wrapper. Transfer rounds to prepared baking sheet. Repeat with 3 egg roll wrappers, making 24 rounds total. Spray rounds with cooking spray. Bake rounds until golden brown, turning once, about 3 minutes per side. Cool.
Increase oven temperature to 400 degrees. Generously spray 2 more baking sheets with nonstick spray. Combine purchased dressing, shallots, mustard, 2 teaspoons water and crushed red pepper in large bowl; stir to blend. Transfer 1 ½ dressing to small bowl and reserve. Place 14 ounces of wild mushrooms in a large bowl with remaining dressing; toss to coat. Let stand 25 minutes.
Arrange half of mushroom mixture in single layer on each prepared baking sheet. Season with salt and pepper. Bake until mushrooms are golden brown, turning mushrooms over halfway through baking, about 12 minutes. Cool slightly. Coarsely chop cooked mushrooms.
Return cooked mushrooms to large bowl. Add enoki mushrooms, arugula, sun-dried tomatoes and reserved 1 ½ tablespoons of dressing. Toss to coat. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Store egg roll rounds in airtight container at room temperature. Cover and refrigerate the mushroom mixture. Bring got room temperature before serving.)
Arrange egg roll rounds on a platter. Spoon mushroom mixture onto egg roll rounds and serve. |
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| Nutrition per Serving: |
| Calories: |
19 |
Total Carbs: |
2.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.5 |
Protein: |
1.92 |
| Fiber: |
0.76 |
Sodium: |
33.00 |
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