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Recipe Exchange

Epitomized by our own Gallatin Canyon Cookbook published several years ago, and now by our newer cookbook, we continue with the tradition of great cooks in Bridger Canyon. From the Cork 'n Fork gourmet club dinners, to yummy desserts each month at Bridger Canyon Women's Club and salad luncheons, to our Wednesday dinners for the Bridger Canyon Fire Department, to our annual picnic potluck -- we have a lot of good cooks here in Bridger Canyon!

This site has some new recipes you may want to try. Won't you share some of your favorites? It's easy to add them and we'd all have them handy when we need a new recipe.

Cork 'n Fork members: Such wonderful recipes are used - please share here! We can just add them to existing categories and note which party it's from in the title. There is also an Ethnic tab, which might be good to use.

Bon Appetit!

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Basque Mushroom Toasts

  • 3 Tbsp Olive oil

  • 1/2 lb. mushrooms - thinly sliced

  • 2 lg. garlic cloves

  • 1 tbsp flour

  • 1/4 dry sherry

  • 1/2 small fried chili ( I used dried red pepper flakes)

  • 1 C beef broth 

  • 1/4 C fresh parsley

  • 2 lg French or sourdough baguette


Using 3 tbsp olive oil, add mushrooms and garlic and cook for 10 minutes, taking care not to burn the garlic.  I found I needed more oil.  Add flour, sherry, chili’s and simmer for 3 minutes.  Add broth and cook until thickens stirring 20 minutes.  Add salt and pepper and parsley.  Preheat broiler.  Brush bread with olive oil and broil until golden.  Spoon sauce over bread.

From the Kitchen of: Barb Phinney
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