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Categories:Viewed: 94 - Published at: 2 years ago
Ingredients
- 1 teaspoon olive oil
- 1/2 pound mixed fresh wild mushrooms, thinly sliced
- 1 tablespoon minced shallots
- 1 teaspoon minced garlic
- 1/4 cup chicken stock or canned low-sodium broth
- Salt and freshly ground pepper
- 3 tablespoons unsalted butter, softened
- 4 large slices white peasant bread, cut 1/2 inch thick
Method
- In a large skillet, heat the olive oil.
- Add the mushrooms and cook over moderate heat, stirring, until softened, about 3 minutes.
- Add the shallots and garlic and cook, stirring, for 2 minutes.
- Add the stock, season with salt and pepper and simmer until evaporated, about 3 minutes.
- Let cool to room temperature.
- Transfer the mushrooms to a blender and puree.
- Blend in the butter.
- Toast the bread and spread with the mushroom butter.
- Serve warm.
