Mushroom Toasts

  • Servings: MAKES 4 TOASTS

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  • 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

How to make this recipe

  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.

Contributed By Published May 1999

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