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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.
Serve immediately.

The Mushroom Council -


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