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Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This is a very satisfying appetizer from Cindy Pawclyn.

Ingredients Nutrition


  1. Saute the shallots in butter in a large skillet over low heat, until tender.
  2. Add the mushrooms and saute 5 minutes more.
  3. Add thyme and white wine, turning the heat to medium high.
  4. Reduce the liquid until it almost evaporates (about 10 minutes).
  5. Add the chicken stock and bring to a boil again.
  6. Lower heat to medium and reduce this mixture by half.
  7. Stir in the cream and seasonings.
  8. Cook until thickened, approximately 15-20 minutes.
  9. The mixture should coat the back of a spoon.
  10. Refrigerate until needed.
  11. To serve: spread about 1 tablespoon of the mushroom mixture onto each slice of french bread and set under the broiler until hot.
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