This delicious recipe is from the cook's teacher Gloria Frugone that has many good recipes to coktails and others. And sometimes give recipes in magazines of our country, is ideal to before a dinner or barbacue for while you wait the meat or others.
Go well with white wines and red wines
CROUTE'S GINGER MUSHROOMS IN TOASTED BREAD
(Croute de champiñones al jengibre en pan tostado)
10 bread white slices
3 spoonfuls ob butter milk
1 teaspoon podwer ginger
400 grs. mushrooms in slices
1 spoonful white wine
1/2 cup of cream or sour cream
2 teaspoonful of cornstarch
1 tablespoon chopped parsley
1 cup grated cheese
Preheat the oven. Spread butter in the bread slices for the two sides. Cut each slice in four parts. Place the bread in oven by 6 to 8 minutes until be golden.
Heat 1 spoonful of butter in a frying pan and add the clove garlic by one minute and add the mushrooms, ginger and fry by 5 minutes more until will tender, add salt and pepper.
Incorporate the cornstarch dissolve in white wine and add the cream.
Stir well until is thicken. Put the mix over the bread's slices and podwer them with the cheese, take to the oven by 5 minutes and serve inmediately.