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Mushroom Toasts

Contributed by Etienne Krebs

SERVINGS: MAKES 4 TOASTS

•FAST

Plus: More Appetizer Recipes and Tips

1 teaspoon olive oil
1/2 pound mixed fresh wild mushrooms, thinly sliced
1 tablespoon minced shallots
1 teaspoon minced garlic
1/4 cup chicken stock or canned low-sodium broth
Salt and freshly ground pepper
3 tablespoons unsalted butter, softened
4 large slices white peasant bread, cut 1/2 inch thick

In a large skillet, heat the olive oil. Add the mushrooms and cook over moderate heat, stirring, until softened, about 3 minutes. Add the shallots and garlic and cook, stirring, for 2 minutes. Add the stock, season with salt and pepper and simmer until evaporated, about 3 minutes. Let cool to room temperature.
Transfer the mushrooms to a blender and puree. Blend in the butter.
Toast the bread and spread with the mushroom butter. Serve warm.

Serve With Cream of Artichoke Soup

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