Crostini

Preparation

Melt butter in heavy skillet over medium-high heat. Add all mushrooms, garlic and green onions. Sauté until mushrooms begin to brown and juices evaporate, about 15 minutes. Remove from heat and add parsley, marjoram, lemon juice and brandy. Return to heat and simmer 2 minutes. Season with salt & pepper and cool completely.

Beat cream cheese in large bowl until fluffy. Beat in whipping cream. Stir in pecans. Mix in cooled mushroom mixture. Season to taste with salt & peppe

Serve with Crostini in decorative bowl garnished with fresh parsley sprigs and lemon wedge

To make Crostini: preheat oven to 400°F, cut baguette into thin slices, arrange on baking sheet and bake until just browned. Turn over and repeat. About 3 minutes per side.

Crostini may be made ahead, cooled completely and kept in air tight container at room temperature, or frozen if more than a day or two. The new Fresh Market in Carmel sells wonderful Crostini under their own brand name.

Mushroom spread may be made a day or so ahead and kept in refrigerator, covered. Bring to room temperature before using. Can also be frozen. Mushroom quantities are approximate.

February 9, 2005