- 2 tablespoons olive oil
- 4 ounces small fresh mushrooms, sliced
- 1/4 teaspoon salt
- Pinch white pepper
- 1 slice multigrain bread
- 1 slice Jarlsberg cheese
- In a nonstick skillet, heat olive oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Add salt and pepper, flip and cook 5 minutes longer, until other side is red-brown.
- Remove mushrooms from pan and pour out any remaining liquid. Put bread in pan and warm both sides. With bread in pan, top slice with cheese and mushrooms; heat through. Yield: 1 serving.
Originally published as Open-Faced Mushroom Crostini in Taste of Home Cooking School Collection Spring 2009, p42
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