Title: Sauteed Mushrooms
Categories: Appetizer
Yield: 6 Servings

1/2	c	Olive oil; extra-virgin
24	md	Mushrooms; white or cremini , stems removed, or 6
		Portobello mushrooms, stems removed and caps
		Quartered
9		Cl Garlic; thinly sliced
1/4	ts	Salt
		Freshly ground pepper
12	c	French bread; or italian br ead, 1-inch cubes
		(medium-textured bread, whic hever type you choose)

1. In a large heavy skillet, heat the oil over moderate heat until hot but not smoking, about 3 minutes. Add the mushrooms, stemmed side down, and the garlic and cook for 2 minutes, shaking the pan occasionally. Flip the mushrooms over and place 1 or 2 slices of the cooked garlic in the cavity of each mushroom. Season with the salt and pepper to taste and cook until juices collect in the cavities, about 3 minutes. 2. Skewer 2 mushrooms with their garlic slivers and 1 bread cube onto each of 12 toothpicks. Serve at once.

Recipe from Food & Wine, February, 1992.

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