Toasts With Mushroom Pate
|Mushrooms||1 Pound, chopped|
|Chopped shallots||3⁄4 Cup (12 tbs)|
|Carrot||1 Small, peeled and chopped|
|Garlic||1 Clove (5 gm), minced / pressed|
|Chopped capers||2 Tablespoon|
|Ground white pepper||To Taste|
|Italian bread slice||8 (Each About 3 Inches Wide, 5 Inches Long, And 1/4 Inch Thick)|
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Add mushrooms, shallots, carrot, and garlic; cook, stirring often, until liquid has evaporated and mushrooms are lightly browned (about 15 minutes).
Stir in capers.
In a food processor or blender, whirl mushroom mixture until pureed; add remaining 1 tablespoon butter and whirl until smooth.
Season to taste with salt and white pepper.
Spoon pate into a bowl; sprinkle with parsley, if desired.
Cut each slice of bread in half crosswise.
Place bread in a single layer on a baking sheet and broil about 4 inches below heat, turning once, until golden brown on both sides (2 to 4 minutes).