A lovely appetizer or light supper.
1 T butter
2 t cooking oil
1 c mushroom (open cup mushrooms, clean and sliced)
1 clv garlic (finely chopped)
2 T cream (optional, heavy cream or whipping cream)
1 T parsley (fresh, finely chopped)
2 sli bread (thick)
olive oil (optional)
- Place the butter and oil together into a small frying pan. When butter just foams, add the mushrooms and the garlic. Saut/eacute; for 2-3 minutes.
- Pour in the white wine and reduce for 1-2 full minutes. Combine with the cream. Sprinkle with parsley to finish.
- Heat a griddle or heavy skillet. Toast the slices of bread, drizzling with the olive oil, until you achieve a nice golden color.
- To serve, top the toast with the garlic and mushroom mixture.
If preferred, the brad can be toasted in a toaster.
Other herbs can be used.
If not using cream, use a soft cheese, seasoned cheese, spread on the bread.