Creamy Sauteed Mushrooms With Toast

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READY IN: 40mins
Recipe by TeksGlutes

From Bon Appétit

Ingredients Nutrition


  1. Divide butter between 2 heavy large skillets and melt over medium-high heat.
  2. Divide shallots between skillets; sauté until beginning to soften, about 5 minutes.
  3. Divide mushrooms between skillets. Sprinkle with salt and pepper. Sauté until almost tender, about 8 minutes.
  4. Divide Marsala between skillets; stir until evaporated, about 1 minute.
  5. Pour 1 cup cream into each skillet; cook until sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper.
  6. Combine mushrooms in 1 skillet.
  7. Can be made 1 day ahead. Cool slightly. Cover; chill. Before serving, rewarm over medium heat, thinning with more cream if necessary.
  8. Preheat oven to 350°F Place bread slices on baking sheets. Brush with olive oil; sprinkle with pepper.
  9. Bake until beginning to brown, about 15 minutes. Stir parsley into mushroom mixture; transfer to chafing dish.
  10. Serve with toasts.

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