Warm Mushroom Spread

Name: Warm Mushroom Spread
Ingredients: 32 (1/2-inch-thick) slices diagonally cut French bread baguette (about 1 pound); 2 tablespoons olive oil, divided; 1/2 cup finely chopped shallots; 1 garlic clove, minced; 4 cups chopped portobello mushrooms (about 1 pound); 4 cups chopped shiitake mushrooms (about 1 pound); 1 cup Madeira wine; 1/3 cup chopped fresh parsley; 1 teaspoon dried thyme; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/3 cup reduced-fat sour cream; 1 1/2 teaspoons balsamic vinegar; 1 tablespoon chopped fresh parsley

14 ingredients

3 steps

Ingredients

32 (1/2-inch-thick) slices diagonally cut French bread baguette (about 1 pound)
2 tablespoons olive oil, divided
1/2 cup finely chopped shallots
1 garlic clove, minced
4 cups chopped portobello mushrooms (about 1 pound)
4 cups chopped shiitake mushrooms (about 1 pound)
1 cup Madeira wine
1/3 cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup reduced-fat sour cream
1 1/2 teaspoons balsamic vinegar
1 tablespoon chopped fresh parsley

Directions

1

Preheat broiler.
2

Place bread slices in a single layer on a large baking sheet. Brush 1 side of slices evenly with 1 tablespoon oil. Broil 1 minute or until lightly browned.
3

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; saute 1 minute. Add mushrooms; saute 5 minutes or until tender. Add wine, 1/3 cup parsley, thyme, salt, and pepper; bring to a boil. Cook 15 minutes or until liquid almost evaporates. Remove from heat; stir in sour cream and vinegar. Spoon into a serving bowl, and sprinkle with 1 tablespoon parsley.