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Yield: 30 Portions
• 1.00 lb thin-sliced firm, textured white bread
• 3.00 tablespoons butter
• 1.00 lb fresh white mushrooms, chopped (about 4½ cups)
• 3.00 tablespoons flour
• 1.00 tablespoon brandy
• 0.50 cup vegetable or chicken stock
• 1/3 cup heavy (whipping) cream
• 1.00 teaspoon minced fresh thyme or parsley
• salt to taste
• freshly ground black pepper to taste
Preheat oven to 350°F.
With a 3-inch cookie cutter, cut a round from each bread slice. Gently press rounds into miniature muffin tins. Place muffin tins in oven; bake until the shells are lightly browned, about 10 minutes.
In a large skillet, melt butter. Add mushrooms all at once and toss. Cook and stir over moderately high heat, until the liquid has evaporated. Add flour; cook and stir for 2 minutes. Add brandy; cook and stir another minute. Reduce heat to low. Stir in stock; simmer gently for 3 minutes. Add cream and thyme; cook 1 minute longer and season with salt and pepper.
When ready to serve, remove the toasts from the tins, place them 2 inches apart on an ovenproof serving dish and reheat in a 350°F oven briefly to warm.
Place about 1½ teaspoons of the mushroom mixture in each toast shell and reheat for another 3 minutes.
Garnish with minced green onions or chives, if desired.
The Mushroom Council - www.mushroomcouncil.com
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