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.
|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|
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.
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.
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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