This recipe is based on an appetizer at a local steakhouse. The original is made using a veal stock but since I wanted to avoid that this recipe uses heavy cream as a substitute. The creaminess really does add a whole other dimension to the flavor and texture. If you want to make this into an entree, I suggest roasting some asparagus and serving this over the top of it.
- French or sourdough bread (1/2 inch thick at an angle, buttered, grilled)
- 2 ounces sliced Shiitake mushrooms
- 2 ounces sliced Portobella mushrooms
- 2 ounces sliced button mushrooms
- 4 tablespoons butter
- 2 teaspoons minced garlic
- 2 tablespoons minced shallots
- 1 teaspoon chopped parsley
- 2 ounces white wine
- 6 ounces heavy cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon grated Parmesan cheese
- Salt and fresh ground black pepper to taste
- In a large sauté pan over med-high to high heat, melt butter, add shallots and all three mushrooms. Sauté until mushrooms are almost cooked through.
- Add garlic. Sauté briefly. Add wine and reduce until almost dry.
- Add cream, Worcestershire and parsley. Bring to a boil then reduce heat to simmer.
- Season to taste with salt and pepper.
- Place the bread in the center of a warm plate, pour the mushroom mixture over the bread. Sprinkle with cheese and serve immediately.