Warm Mushroom Dip
INGREDIENTS
  • 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
DIRECTIONS
  1. Preheat broiler.
  2. Place bread slices in a single layer on a large baking sheet.
  3. Brush 1 side of slices evenly with 1 tablespoon oil.
  4. Broil 1 minute or until lightly browned.
  5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  6. Add shallots and garlic; saute 1 minute.
  7. Add mushrooms; saute 5 minutes or until tender. Add wine, 1/3 cup parsley, thyme, salt, and pepper; bring to a boil.
  8. Cook 15 minutes or until liquid almost evaporates. Remove from heat; stir in sour cream and vinegar.
  9. Spoon into a serving bowl, and sprinkle with 1 tablespoon parsley.
RECIPE BACKSTORY
Another wonderful recipe from my sister. Perfect for parties!