While Cortney won’t be in Paris this April, she’ll still be sharing recipes that have a French flair!...
In a food processor, chop the mushrooms and thyme until finely chopped.
In a large sauté pan, melt the butter over medium heat – adding the mushroom mixture, shallots and minced garlic. Cook for 1-2 minutes. Season with salt and pepper. Reduce the heat to medium and cook until the mushrooms are softened and have released most of the water.
Add the lemon zest, sherry, and chile flakes, reducing heat to low and cook for about 10 minutes or until the mushrooms are nicely browned and mostly dry. Allow to cool.
Toast the bread and rub with the garlic clove, drizzling with olive oil and topping with the mushroom mixture and garnish with basil leaves.
While Cortney won’t be in Paris this April, she’ll still be sharing recipes that have a French flair! Join her in class where she’ll be making Duxelles Mushrooms on Garlic Toast and a Savory Bread Pudding with Asparagus, Fontina, and Mixed Herbs. You’ll also receive recipes for a Soup of Wild Greens, Gnocchi and Prosciutto and nutty Walnut Gateau.
Try the additional bonus recipes attached in the PDF above!