Mushroom Toasts

Plus: More Appetizer Recipes and Tips

4 toasts


  • 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


  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.

Serve With

Cream of Artichoke Soup

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