Creamy Sauteed Mushrooms With Toast |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 30 |
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From Bon Appétit Ingredients:
3/4 cup butter |
1 1/2 cups chopped shallots |
1 1/2 lbs fresh shiitake mushrooms, stemmed, sliced |
1 1/2 lbs button mushrooms, sliced |
3/4 cup sweet marsala wine |
2 cups whipping cream |
2 french-bread french baguettes, sliced |
olive oil |
3/4 cup chopped fresh parsley |
Directions:
1. Divide butter between 2 heavy large skillets and melt over medium-high heat.
2. Divide shallots between skillets; sauté until beginning to soften, about 5 minutes.
3. Divide mushrooms between skillets. Sprinkle with salt and pepper. Sauté until almost tender, about 8 minutes.
4. Divide Marsala between skillets; stir until evaporated, about 1 minute.
5. Pour 1 cup cream into each skillet; cook until sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper.
6. Combine mushrooms in 1 skillet.
7. Can be made 1 day ahead. Cool slightly. Cover; chill. Before serving, rewarm over medium heat, thinning with more cream if necessary.
8. Preheat oven to 350°F Place bread slices on baking sheets. Brush with olive oil; sprinkle with pepper.
9. Bake until beginning to brown, about 15 minutes. Stir parsley into mushroom mixture; transfer to chafing dish.
10. Serve with toasts.
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