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Nutrition Facts
Serving Size 56 g
(Approx. 20 Servings)
Amount Per Serving
Calories 110 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 75 mg 3%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 1 g
Vitamin A 8% Iron 2%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Creamy Sauteed Mushrooms On Toast

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
20  People


Recipe makes 20 Servings

1 French baguette
1 Tbsp extra virgin olive oil
1/8 Tsp black pepper
1/8 Tsp paprika
6 Tbsp unsalted butter
3/4 cup(s) shallots, chopped
8 Oz shiitake mushrooms, sliced
8 Oz white mushrooms, sliced
1/3 cup(s) Dry Marsala
1 cup(s) heavy whipping cream
1/8 Tsp kosher salt
1/4 cup(s) parsley, chopped
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Heat oven to 350°F.
Split bread in half horizontally and 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 and sauté 3 to 4 minutes or until soft.
Add mushrooms and cook 6 to 8 minutes or until tender.
Add Marsala to skillet and stir 1 minute or until almost evaporated.
Pour in cream then stir and cook 4 minutes or until sauce thickens.
Season with salt then remove skillet from heat.
Cut bread halves, crosswise, into 2-inch pieces.
Top with parsley and serve with toast.



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