Creamy Sauteed Mushrooms On Toast

Prep Time:
15 minutes
Cook Time:
10 to 15 minutes
16 - 20 appetizers


6tablespoonsH-E-B Butter,

3/4cupchopped shallots,

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

8ouncessliced button mushrooms,

1/3cupdry Marsala wine,

1cupH-E-B Whipping Cream,

1loafFrench baguette,

1tablespoonolive oil,

*McCormick Salt, Ground Black Pepper and Paprika,

1/4cupchopped fresh parsley, optional,


1Heat 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 oven 10 to 15 minutes or until lightly browned around edges.

2Meanwhile, melt butter in a large non-stick skillet over Medium-High heat. 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.

3Add 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.

4Cut 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

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