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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 with pepper and paprika. Toast bread in ove
n 10 to 15 minutes or until lightly browned around edges.
Meanwhile, melt butter in a large non-stick skillet over Medium-High heat. Add shallots; s
auté 3 to 4 minutes or until soft. Add mushrooms; season with salt and pepper and cook 6 t
o 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 skill
et from heat.
Cut bread halves, crosswise, into 2-inch pieces. Transfer mushroom sauce to chafing dish;
top with parsley, if desired, and serve with toasts.

Nutritional Information

No Nutritional Information Available


No Source Information Available