Jolee's KitchenToday we're sharing with you an easy and inviting appetizer. This mushroom toast is a crowd pleaser and a delicious way to start off any meal. Sip our Del Rio Pinot Noir with this dish for a perfect pairing. |
Mushroom Toast |
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INGREDIENTS
• 2 tablespoons unsalted butter • 1 pound thinly sliced portobello or cremini mushrooms
• 1 teaspoon chopped thyme
• 2 small garlic cloves, minced
• Salt & Pepper
• Splash of sherry or marsala (optional)
• 1/4 cup crème fraiche or sour cream
• 2 thick slices country bread
• 2 tablespoons chopped parsley
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| PREPARATION |
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Step 1: Heat a wide skillet over high heat. Add mushrooms and cook until lightly browned, 6-8 minutes. Step 2: Add butter, thyme, and garlic. Stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry. Add crème fraiche and let mixture simmer 2 minutes. Step 3: Toast bread slices until golden. Lightly butter and place on plate. Step 4: Spoon mushrooms and juices over toasted bread. Top with chopped parsley.
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