Creamy Sauteed Mushrooms On Toast
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.
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