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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A mushroom blend will bring complex flavor to this hors d'oeuvre. We used a mixture of wild and cultivated mushrooms (lobster, oyster, shiitake, cremini, and button). Ingredients:
2 teaspoons olive oil |
1/2 cup finely chopped shallots (about 2 large) |
3 1/2 cups finely chopped wild or cultivated mushrooms (about 12 ounces) |
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened |
2 tablespoons dry sherry |
2 tablespoons minced fresh flat-leaf parsley |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
16 (1/2-ounce) slices diagonally cut french bread baguette (about 1/2 inch thick) |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add mushrooms; cook 7 minutes or until liquid evaporates, stirring occasionally. Place mushroom mixture in a medium bowl. Place half of mushroom mixture, cream cheese, and sherry in a food processor; process until smooth. Add pureed mixture to remaining mushroom mixture. Add parsley, salt, and pepper; stir until combined. Serve with baguette slices.
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