Mushroom Bruschetta

A quick winter appetizer

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Review now

Vegetables

Appetizer

Ingredients

12 slices rustic bread		1/2 cup dry Marsala
3 tbsp olive oil		1/2 cup heavy cream
3 tbsp butter		salt and freshly ground black pepper
1 lb (450 g) cremini mushrooms, sliced		3 tbsp freshly grated Parmesan
4 shallots, finely chopped		2 tbsp chopped parsley
2 garlic cloves, finely chopped

directions

Prep: 10 min Total: 30 min (Quick)

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
Preheat the oven to 350°F (180°C). Brush the bread slices with the oil. Place on baking sheets and bake for 10 minutes, turning once, until crisp.
2
Melt the butter in a pan. Cook the mushrooms, stirring often, around 5 minutes, until wilted. Add the shallots and garlic and cook about 3 minutes more. Add the Marsala, and boil about 5 minutes until the wine is reduced to a glaze.
3
Add the cream, and boil for 3 minutes, until reduced. Season with salt and pepper and add the Parmesan and parsley. Spoon the mixture over the toasts to serve.

Chime In

iVillage

Mushroom Bruschetta

Ingredients

directions