Mushrooms Aux Croustade

1. 1

   Cut the baguette in 1/4-inch slices.

2. 2

   In a large saute pan over high heat, saute the chopped mushrooms in butter in small batches so as not to overcrowd the pan.

3. 3

   Cook until the mushrooms begin to brown and release their juices.

4. 4

   Add the shallots and garlic toward the end of the cooking process, then deglaze with white wine.

5. 5

   Add parsley, season with salt and freshly ground pepper.

6. 6

   Serve on top of the slices of the baguette, or in a bowl on the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.