Ingredients Jump to Instructions ↓

  1. 1 cup 146g / 5.1oz Bays English muffin crumbs - (about 1 muffin)

  2. 1 tablespoon 15ml Olive oil

  3. 3 Garlic - chopped

  4. 1/4 teaspoon 1 1/3ml Freshly ground black pepper

  5. 1/4 cup 23g / 0.8oz Sliced almonds - broken Majorcan Mushroom Mixture:

  6. 2 tablespoons 30ml Olive oil

  7. 1/3 cup 48g / 1.7oz Finely chopped shallots

  8. 1 teaspoon 5ml Minced garlic

  9. 12 oz 340g Mixed mushrooms* - thinly sliced

  10. 2 tablespoons 30ml Dry sherry

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1 tablespoon 15ml Finely chopped fresh thyme leaves

  13. 5 Bays English muffins - split and lightly toasted

  14. 1 1/2 cups 219g / 7.7oz Mascarpone cheese - room temperature Thyme leaves - optional

Instructions Jump to Ingredients ↑

  1. Recipe Instructions (*preferred mix-button, cremini, shiitake, oyster) Combine crumbs, oil, garlic, pepper and almonds in large skillet. Cook over medium heat, stirring constantly until crumbs and almonds are light golden brown. Remove from skillet and set aside to cool. Majorcan Mushroom Mixture: Using same skillet, wipe clean; add oil, heating to medium. Saute shallots and garlic until soft, about 2 minutes. Add mushrooms, sherry and salt; saute until mushrooms are tender, about 10 to 12 minutes. Stir in thyme and continue to cook until most of liquid evaporates. Spread muffin "tapas" with cheese. Top cheese evenly with mushroom mixture; place "tapas" on baking sheet. Bake at 350F until hot, about 5 minutes. Spoon Almond-Garlic Streusel over mushroom. Garnish with thyme. if desired. Makes 10 appetizers Recipe Contest Winner


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