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tablespoons unsalted butter
1 tablespoon virgin olive oil
1 pound mixed domestic and wild mushrooms, cleaned
cut into large pieces or left whole
4 shallots, finely sliced
1/2 cup chopped fresh herbs, such as oregano,
chives, and parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 slices fine-textured white bread, each about
4 inches in diameter and 1/2 inch thick, crusts
Additional virgin olive oil, for garnish, optional
Pepin also like to serve the mushrooms as a garnish
for steak or gilled veal or lamb chops. He recommends
using King Boletus, chanterelle, and oyster mushrooms.
the butter and 1 tablespoon of the olive oil
over high heat until very hot and hazelnut in
color. Add the mushrooms and cook for 10 seconds.
Cover, and continue cooking for 3 minutes. Uncover
and cook for 2 to 3 minutes, until dry.
the shallots, herbs, salt, and pepper, and cook
for 1 more minute.
toast the bread and arrange the slices on a
the mushroom mixture over the toast, drizzle
with additional olive oil, if desired, and serve
from Jacques Pepin's Table: The Complete Today's
Gourmet: James Connolly; Copyright 1995 Jacques
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