Open-Faced Baguette with Mushrooms and Artichokes

Here is another baguette recipe from the Martha Stewart show.

Serves 12

• 1 thin baguette
• 1/4 cup Herbed Butter Spread-recipe below
• 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
• Mushroom and Leeks Duxelles-recipe below

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Top cooled bread with duxelles, dividing evenly between each half. Top duxelles with artichoke slices, followed by sauteed mushrooms; serve.

Herbed Butter Spread

Makes about 1/2 cup

• 5 cloves garlic
• 1/2 bunch fresh flat-leaf parsley leaves
• 1/2 cup (1 stick) unsalted butter, softened
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon coarse salt

Directions

1. Place garlic and parsley in the bowl of a small food processor; process until finely chopped. Transfer to a medium bowl and add butter; blend using a fork. Add thyme and salt; stir until well combined. Keep refrigerated until ready to use, up to 3 days.

Mushroom and Leek Duxelles

Makes enough for 12 servings

• 1 tablespoon extra-virgin olive oil
• 1/2 small onion, coarsely chopped
• 1/2 pound cremini or porcini mushrooms, sliced
• Coarse salt and freshly ground black pepper
• 1 small leek, cleaned, trimmed, and chopped
• 1 teaspoon sherry-wine vinegar

Directions

1. Heat 1 1/2 teaspoons olive oil in a medium skillet over high heat. Add onion and cook, stirring, until golden, 2 to 3 minutes. Add mushrooms and cook, stirring, 2 to 3 minutes. Reduce heat to medium and add 1 tablespoon water; season with salt and pepper and cook until mushrooms are tender, about 5 minutes more.
2. Remove from heat and transfer to the bowl of a food processor; pulse 2 to 3 times to coarsely chop. Set chopped mushroom mixture aside.
3. Add remaining 1 1/2 teaspoons olive oil to skillet and heat over high heat. Add leek and season with salt and pepper; cook, stirring until leek is tender, 3 to 5 minutes. Add chopped mushroom mixture to skillet and stir to combine. Remove from heat and add vinegar; stir to combine. Transfer to a bowl and let cool to room temperature before using.