Sautéed mushroom, blue cheese and pecan relish with toast points

Tri-City Herald staff writerJanuary 1, 2013 

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Sautéed mushroom, blue cheese and pecan relish with toast points

5 servings


2 tablespoons olive oil

1 8-ounce container crimini mushrooms, cleaned with a paper towel, stems removed

1/2 cup chopped pecans

1/2 cup crumbled blue cheese

1 tablespoon balsamic vinegar

10 slices good quality bread, sliced (French bread works well.)

Thinly slice mushrooms.


In large skillet, heat oil over medium heat. Add mushrooms and pecans. Sauté for about five to seven minutes or until mushrooms are tender.

Add blue cheese and balsamic vinegar. Toss and coat all ingredients. Remove from heat and set aside.

Remove crust from bread. Cut slices in half diagonally to form four triangles.

Preheat oven to 400 degrees.

Arrange a single layer of bread pieces on baking sheet and bake for four to five minutes or until toasted.

Serve with a spoonful of mushroom relish on top of each toast point.

From: Kissing in the Kitchen by Kevin Roberts.

Calories, 426.3; protein, 12.2 grams; carbohydrates, 48.6 grams; total fat, 22.7 grams; cholesterol, 11 milligrams; saturated fat, 5.1 grams; dietary fiber, 8.1 grams; sodium, 779.6 milligrams; sugar, 9.3 grams; vitamin A, 35.5 retinol equivalents; vitamin C, 2 milligrams; calcium, 126.9 milligrams; iron, 3.5 milligrams; alcohol, 0 grams.

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