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Warm Mushroom Spread

Yield 16 servings (serving size: 2 bread slices and 2 tablespoons spread)
Before chopping portobello mushrooms, use a spoon to scrape away the dark brown gills on the undersides to keep the mushroom spread from turning a dark grey color. Prepare and refrigerate the dip up to a day in advance. Then pop in the microwave for a couple of minutes to reheat. Toast the crostini up to 3 days prior to the party, and store them at room temperature in a zip-top plastic bag. Use truffle oil on the bread, if desired.

Ingredients

  • 32 (1/2-inch-thick) slices diagonally cut French bread baguette (about 1 pound)
  • 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

Nutrition Information

  • calories 190
  • caloriesfromfat 24 %
  • fat 5 g
  • satfat 1 g
  • monofat 2.1 g
  • polyfat 1.5 g
  • protein 3.9 g
  • carbohydrate 27.3 g
  • fiber 2.5 g
  • cholesterol 2 mg
  • iron 1.3 mg
  • sodium 331 mg
  • calcium 18 mg

How to Make It

  1. Preheat broiler.

  2. 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.

  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 1 minute. Add mushrooms; sauté 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.