Drunken Mushroom Toasts Recipe
sauteed mushroom blend / sherry cream sauce / romano crostini
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Crostini
Preheat the oven to 200°C (400°F). Brush the baguette slices with olive oil on both sides and place them on a baking sheet. Bake for about 10-12 minutes, or until golden brown and crispy.
- 2
Sauté the Mushrooms
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shallots and garlic, sautéing until softened, about 2-3 minutes. Add the mixed mushrooms and thyme, cooking until the mushrooms are browned and tender, about 5-7 minutes.
- 3
Make the Sherry Cream Sauce
Pour in the sherry wine and let it simmer for 2-3 minutes until reduced slightly. Stir in the heavy cream and bring to a gentle simmer. Cook for another 5 minutes until the sauce thickens. Season with salt and pepper to taste.
- 4
Combine and Serve
Remove the skillet from heat and stir in the grated Romano cheese until melted and well combined. To serve, spoon the mushroom mixture onto the toasted baguette slices and garnish with fresh parsley.
