Sunday, April 20, 2008

Butter CAN be a beverage.

Oh I know that is not true or even very appetizing but I thought it sounded like something my family would say plus everything I have eaten this week started out with "first you melt 5 pounds of butter". I found the best recipe this week and for the life of me I can't remember where it came from. It was on someones blog and it was a blog that I hadn't read before and I thought I had saved it to my favorites but apparently I didn't. I will be happy to give credit where credit is due.....when I find the site again. GAWD....it's hell getting old!

MUSHROOM BREAD
1 can of Crescent Rolls
1 tbs butter
2 cups fresh mushrooms
garlic
Italian Seasoning
1/4 cup fresh grated Parmesan cheese
Preheat oven to 375
Unroll the crescent roll dough on a cookie sheet or baking stone and spread the dough until it covers about half of the cookie sheet or baking stone. Doesn't have to be exact....just do your thang and schooch it around. Melt the butter in a skillet and saute the fresh mushrooms. I tried this recipe once with canned mushrooms and...ummm, not so good. Way too watery. Sprinkle the garlic and Italian seasoning on the dough (a lot or a little...depends on your taste) while the mushrooms are sauteing. Smell good? Even Bill Clinton can't resist inhaling when he makes this bread. Dump the skillet contents (DUH...of course including the butter) on the dough and spread around a bit. Sprinkle the fresh grated Parmesan cheese over the mushrooms and bake for 15 minutes or until the bread is golden brown and the smell is making you so hungry you are ready to crawl right in that oven and grab a piece of bread. You will be hooked after one batch and I swear it's good enough to make you sit straight up and slap your Mama!
P.S. Hmmm, I am thinking the next time I make this bread maybe I will carmelize a little onion and add a few sliced black olives.

1 comments:

Cherrye - My Bella Vita said...

YUM. It sounds good, but it sounds GREAT with the onions and olives. And, oh so Italian!