Recipe: Oyster Mushroom Appetizer

Oyster Mushroom Appetizer

1 lb. Golden Gourmet Oyster mushrooms
2 (10 oz.) packages chopped spinach, thawed
2 cups chicken broth
1/2 cup finely chopped onion
1 small clove of garlic finely chopped
1 tsp. fennel of anise seeds, crushed
2 Tbsps. margarine
1/2 cup bread crumbs
1/2 cup condensed milk
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
2 Tbsps. Parmesan cheese

Combine chicken broth, onion, garlic, fennel and margarine in saucepan, and cook over medium heat. Bring to a boil. Add mushrooms and reduce heat, simmer and gently cook the mushrooms until tender, 2-3 minutes. Remove mushrooms with a slotted spoon and place on small au-gratin dishes. Place on a baking sheet. Discard cooking liquid. Combine bread crumbs, condensed milk, salt, pepper and nutmeg in a small bowl. Transfer to a food processor with the spinach puree. Top each au-gratin dish with the puree and top with grated Parmesan cheese. Place 4 inches from the heat and broil until bubbly and brown, 3-5 minutes. Serve hot.

Servings: 8
Source: Monterey Mushrooms, Inc.