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.

Mushroom Bruschetta

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    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)
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    • 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.

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