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Mushroom Toasts

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  1. 1 teaspoon olive oil
  2. 1/2 pound mixed fresh wild mushrooms, thinly sliced
  3. 1 tablespoon minced shallots
  4. 1 teaspoon minced garlic
  5. 1/4 cup chicken stock or canned low-sodium broth
  6. Salt and freshly ground pepper
  7. 3 tablespoons unsalted butter, softened
  8. 4 large slices white peasant bread, cut 1/2 inch thick
  1. 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.
  2. Transfer the mushrooms to a blender and puree. Blend in the butter.
  3. Toast the bread and spread with the mushroom butter. Serve warm.
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