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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Before chopping portobello mushrooms, use a spoon to scrape away the dark brown gills on the undersides to keep the mushroom spread from turning a dark grey color. Prepare and refrigerate the dip up to a day in advance. Then pop in the microwave for a couple of minutes to reheat. Toast the crostini up to 3 days prior to the party, and store them at room temperature in a zip-top plastic bag. Use truffle oil on the bread, if desired. 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; sauté 1 minute. Add mushrooms; sauté 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.
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