Recipe by Queen Dragon Mom
Good opener for a traditional meal of Beef Burgundy.
Top Review by Bergy
Served this as an appetizer with my Sunday Martini - It went over well. I used a new (new to me) Italian bread called Thintini - it is 6" round (which I cut into quarters) and when cut in half is 1/4" deep - perfect.. I did not toast them quite long enough. I think this recipe is best on a crisp base. I used Vermouth for the wine - great!. Added a few drops of Hot Thai Chili sauce when I served them. Thanks Queen Dragon Mom for a keeper
- 1 baguette
- 4 cups chopped white mushrooms
- 5 tablespoons unsalted butter
- 2 shallots, minced
- 4 garlic cloves, chopped
- 1 cup dry white wine
- 3 tablespoons parsley, chopped
Directions See How It's Made
- Cut baguette into 1/4" slices.
- Brown in oven or under broiler until golden.
- Set baguette slices aside.
- Saute small batches of mushrooms in butter in a heavy pan on high heat until browned and releasing juice.
- Add shallots and garlic when mushrooms are nearly done.
- Deglaze pan with white wine, leaving vegetable in pan.
- Add parsley, season to taste with salt and pepper.
- Serve separately if desired or top browned baguette with mushroom mixture.