Open-Faced Baguette with Mushrooms and Artichokes
Simple sauteed mushrooms make this elegant hors d'oeuvre from chef Pierre Schaedelin a hearty, satisfying treat.
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The Martha Stewart Show, December 2010
- 1 thin baguette
- 1/4 cup <u>Herbed Butter Spread</u>
- Juice of 1 lemon
- 4 artichokes
- 1 tablespoon extra-virgin olive oil, plus more for artichokes
- 8 ounces cremini or porcini mushrooms, cut into 1/2-inch-thick slices
- Coarse salt and freshly ground black pepper
- <u>Mushroom and Leek Duxelles</u>
- Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut up; spread cut sides with herbed butter spread. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.
- Meanwhile, fill a large bowl with water and add lemon juice; set aside. Remove leaves from artichokes and halve lengthwise; transfer to bowl of acidulated water and set aside.
- Heat olive oil in a medium skillet over medium-high heat. Add sliced mushrooms and season with salt and pepper; cook, stirring, until browned, 2 to 3 minutes. Remove from heat and set aside.
- Peel and core soaked artichokes and transfer to a medium saucepan; cover with acidulated water and bring to a boil over high heat; cook for 8 minutes. Drain. Rinse artichokes and pat dry. Thickly slice artichokes lengthwise and drizzle with olive oil; set aside.
- Top cooled bread with duxelles, dividing evenly between each half. Top duxelles with artichoke slices, followed by sauteed mushrooms; serve.
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