Majorcan Mushroom Tapas W/Almond-Garlic Streusel

Recipe Ingredients

1 cup	146g / 5.1oz	Bays English muffin crumbs - (about 1 muffin)
1 tablespoon	15ml	Olive oil
3		Garlic - chopped
1/4 teaspoon	1.3ml	Freshly ground black pepper
1/4 cup	23g / 0.8oz	Sliced almonds - broken
		Majorcan Mushroom Mixture:
2 tablespoons	30ml	Olive oil
1/3 cup	48g / 1.7oz	Finely chopped shallots
1 teaspoon	5ml	Minced garlic
12 oz	340g	Mixed mushrooms* - thinly sliced
2 tablespoons	30ml	Dry sherry
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Finely chopped fresh thyme leaves
5		Bays English muffins - split and lightly toasted
1 1/2 cups	219g / 7.7oz	Mascarpone cheese - room temperature
		Thyme leaves - optional

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

Source:
The Gold Medal Blender Cookbook by Marie R. Hamm, 1971

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