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“From Alex Guarnaschelli's Old School Comfort Food”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°F.
  2. Arrange the bread slices in a single layer on a baking sheet and brush with 1 tablespoon olive oil. Bake until lightly browned and crispy, 6 to 8 minutes.
  3. Heat a large saucepan over medium heat. Add 2 tbsp of the olive oil and the diced onion. Season with salt and pepper and cook until tender, 3-5 minutes. Add the minced garlic and lower the heat. Add the mushrooms and season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 8-10 minutes.
  4. Add the Marsala to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5-8 minutes. Add the sour cream and allow it to melt over the mushrooms. Check the seasoning. Add the tarragon. Taste for seasoning. Bring to a simmer and serve on toast immediately.

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