Creamy Sauteed Mushrooms With Toast

1. 1

   Divide butter between 2 heavy large skillets and melt over medium-high heat.

2. 2

   Divide shallots between skillets; saute until beginning to soften, about 5 minutes.

3. 3

   Divide mushrooms between skillets.

4. 4

   Sprinkle with salt and pepper.

5. 5

   Saute until almost tender, about 8 minutes.

6. 6

   Divide Marsala between skillets; stir until evaporated, about 1 minute.

7. 7

   Pour 1 cup cream into each skillet; cook until sauce thickens, stirring occasionally, about 4 minutes.

8. 8

   Season with salt and pepper.

9. 9

   Combine mushrooms in 1 skillet.

10. 10

    Can be made 1 day ahead.

11. 11

    Cool slightly.

12. 12

    Cover; chill.

13. 13

    Before serving, rewarm over medium heat, thinning with more cream if necessary.

14. 14

    Preheat oven to 350F Place bread slices on baking sheets.

15. 15

    Brush with olive oil; sprinkle with pepper.

16. 16

    Bake until beginning to brown, about 15 minutes.

17. 17

    Stir parsley into mushroom mixture; transfer to chafing dish.

18. 18

    Serve with toasts.

* Per serving · 4 servings · Values may vary.