Total Time
Prep 5 mins
Cook 10 mins

Good opener for a traditional meal of Beef Burgundy.

Ingredients Nutrition


  1. Cut baguette into 1/4" slices.
  2. Brown in oven or under broiler until golden.
  3. Set baguette slices aside.
  4. Saute small batches of mushrooms in butter in a heavy pan on high heat until browned and releasing juice.
  5. Add shallots and garlic when mushrooms are nearly done.
  6. Deglaze pan with white wine, leaving vegetable in pan.
  7. Add parsley, season to taste with salt and pepper.
  8. Serve separately if desired or top browned baguette with mushroom mixture.


Most Helpful

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

Bergy July 06, 2008

This made a wonderful snack lunch...definitely something way more exciting than the boring old cheese sandwich! I did change a few little things though: I fried the bread in the pan that I used to do the mushrooms - that way it seeped up the flavours. I also sprinkled some grated cheese over the top. Mmmmm, delicious!

Ginger Rose March 31, 2008

Oh, soooo very good! AND oh, so glad you posted it! Made for French Food and Foto event.

Caroline Cooks November 16, 2007

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