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Creamy Sauteed Mushrooms On Toast
Prep Time:
15 minutes
Cook Time:
10 to 15 minutes
16 - 20 appetizers

6 tablespoons H-E-B Butter

3/4 cup chopped shallots

6 to 8 ounces fresh shiitake mushroom caps, sliced (or 12 ounces whole
mushrooms; discard stems and slice caps only)

8 ounces sliced button mushrooms

1/3 cup dry Marsala wine

1 cup H-E-B Whipping Cream

1 loaf French baguette

1 tablespoon olive oil

* McCormick Salt, Ground Black Pepper and Paprika

1/4 cup chopped fresh parsley, optional


Heat oven to 350 degrees F. Split bread in half horizontally. Place on
a baking sheet, cut-sides up. Brush tops with olive oil; sprinkle wit
h pepper and paprika. Toast bread in oven 10 to 15 minutes or until li
ghtly browned around edges.
Meanwhile, melt butter in a large non-stick skillet over Medium-High h
eat. Add shallots; sauté 3 to 4 minutes or until soft. Add mushrooms;
season with salt and pepper and cook 6 to 8 minutes or until tender.
Add Marsala to skillet; stir 1 minute or until almost evaporated. Pour
in cream; stir and cook 4 minutes or until sauce thickens. Season to
taste with salt and pepper; remove skillet from heat.
Cut bread halves, crosswise, into 2-inch pieces. Transfer mushroom sau
ce to chafing dish; top with parsley, if desired, and serve with toast

Nutritional Information

No Nutritional Information Available


No Source Information Available