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Creamy Sauteed Mushrooms On Toast



Quick and easy

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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 oven 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; 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 sauce to chafing dish; top with parsley, if desired, and serve with toasts.
Nutritional Information
No Nutritional Information Available

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