Warm Mushroom Dip
32 (1/2-inch-thick) slices diagonally cut French bread baguette
2 tablespoons olive oil, divided
1/2 cup finely chopped shallots
1 garlic clove, minced
4 cups chopped portobello mushrooms (about 1 pound)
4 cups chopped shiitake mushrooms (about 1 pound)
1 cup Madeira wine
1/3 cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup reduced-fat sour cream
1 1/2 teaspoons balsamic vinegar
1 tablespoon chopped fresh parsley
Place bread slices in a single layer on a large baking sheet.
Brush 1 side of slices evenly with 1 tablespoon oil.
Broil 1 minute or until lightly browned.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add shallots and garlic; saute 1 minute.
Add mushrooms; saute 5 minutes or until tender. Add wine, 1/3 cup parsley, thyme, salt, and pepper; bring to a boil.
Cook 15 minutes or until liquid almost evaporates. Remove from heat; stir in sour cream and vinegar.
Spoon into a serving bowl, and sprinkle with 1 tablespoon parsley.
Pairs Well With
Another wonderful recipe from my sister.
Perfect for parties!