“This appetizer is not only delicious but adaptable as well. Use your choice of mushrooms, creme fraiche or sour cream, shallots or red or white onion. Make the mushrooms a few hours ahead if you like but toast the bread just before serving. Adapted from Fine Cooking magazine.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Wipe any dirt from the mushrooms with a damp cloth or paper towel.
  2. Cut off any tough stems; half smaller mushrooms and quarter larger ones to make approximate even sizes.
  3. Heat butter and 1 Tbsp of the oil in a 10-12 inch deep saute pan over medium-high heat.
  4. Add the mushrooms and a pinch of salt and cook, stirring often, for 8-10 minutes, until any liquid has evaporated. If the mushrooms become too dry add a drizzle of oil.
  5. Transfer mushrooms to a cutting board, let cool a few minutes, and chop coarsely.
  6. Wipe out the pan and set over medium heat with 1 Tbsp olive oil.
  7. Add shallots, thyme and a pinch of salt and stir for a minute or two until shallots are tender and slightly golden.
  8. Return the mushrooms to the pan and stir in the creme fraiche to heat through without bringing to a simmer.
  9. Remove from the heat and stir in parsley and more salt and black pepper to taste.
  10. Note: If you are making the mushrooms in advance stir in only 1/4 cup of the creme fraiche now and add the other 1/4 cup when reheating later.
  11. Just before serving position oven rack 6 inches below the broiler element and heat broiler.
  12. Place baguette slices on a baking sheet and brush with olive oil; Broil for a minute or two to toast.
  13. Spread warm mushroom mixture over toasts and sprinkle on the Parmigiano-Reggiano.
  14. Note: Do not at any time overheat the mushroom mixture once the creme fraiche has been added or the cream will break.

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