{"id":81,"date":"2012-11-02T20:02:19","date_gmt":"2012-11-02T20:02:19","guid":{"rendered":"http:\/\/www.tildenave.com\/?page_id=81"},"modified":"2023-05-04T14:31:42","modified_gmt":"2023-05-04T14:31:42","slug":"mushroomtopping-for-crostini","status":"publish","type":"page","link":"https:\/\/www.tildenave.com\/?page_id=81","title":{"rendered":"MushroomTopping for Crostini"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><em><strong>To Sart:<\/strong><\/em><\/p>\n<p>Preheat oven to 375\u00ba<\/p>\n<p><strong><em>Ingredients:<\/em><\/strong><\/p>\n<p><em>Crostini: <\/em><\/p>\n<ul>\n<li>1 loaf french bread<\/li>\n<li>Garlic cloves<\/li>\n<li>Extra virgin olive oil.<\/li>\n<\/ul>\n<p>Slice the baguette thinly and toast slices in oven on a cookie sheet, turning often, until goldenRub each slice with a cut clove of garlic and brush very lightly with olive oil.<\/p>\n<p><em>Mushrooms:<\/em><\/p>\n<ul>\n<li>1 1\/2 tsp olive oil<\/li>\n<li>3\/4 lb. mushrooms, stemmed and chopped (processor)<\/li>\n<li>3 cloves garlic, minced<\/li>\n<li>3 TB white wine<\/li>\n<li>1 tsp soy sauce<\/li>\n<li>1\/2 tsp dried thyme<\/li>\n<li>pinch crumbled dried rosemary<\/li>\n<li>S&amp;P to taste<\/li>\n<li>3 TB chopped fresh parsley<\/li>\n<\/ul>\n<p><em><strong>\u00a0Recipe:<\/strong><\/em><\/p>\n<ol>\n<li>Heat oil in nonstick frying pan and saute mushrooms for 2 minutes until mushrooms begin to release their liquid.<\/li>\n<li>Add garlic and stir for one minute.<\/li>\n<li>\u00a0Add wine, spices, and soy and stir for 3 minutes or until the mushrooms are just slightly moist.<\/li>\n<li>Stir in parsley.<\/li>\n<li>Place a thin coat of the mushroom mixture on each crostini, or put mushrooms in serving bowl and let guests help themselves.<\/li>\n<\/ol>\n<p><strong><em>Creator:<\/em><\/strong><\/p>\n<p>Adele Heaginour (Spelling!)<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; To Sart: Preheat oven to 375\u00ba Ingredients: Crostini: 1 loaf french bread Garlic cloves Extra virgin olive oil. Slice the baguette thinly and toast slices in oven on a cookie sheet, turning often, until goldenRub each slice with a &hellip; <a href=\"https:\/\/www.tildenave.com\/?page_id=81\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":30,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-81","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/81","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=81"}],"version-history":[{"count":2,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/81\/revisions"}],"predecessor-version":[{"id":344,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/81\/revisions\/344"}],"up":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/30"}],"wp:attachment":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=81"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}