Tarragon-Sherried Mushrooms on Toast Points

Become a Fan

Tarragon-Sherried Mushrooms on Toast Points

Tarragon-Sherried Mushroom on Toast Points
iPhone photo by Peter Tooker

I've never met a mushroom I didn't like and we love using them in salads, as salads, in dressings, as a vegetable, as an appetizer, and for the main course for lunch. Years ago, I cut this recipe out of some magazine and just recently stumbled upon it once again. I bought a huge package of cremini mushrooms at Costco and we've just had to use them up some how. Alas, we've had these delicious, creamy tarragon-sherried mushrooms on toast points twice this week. The good news and the bad news? The mushrooms are now gone.

These are a wonderful, easy appetizer for a dinner party - everyone thinks you worked so hard, and they're a perfect fall lunch accompanied by a salad of tossed greens with a light vinaigrette.

Sherried Mushrooms
(Makes two servings)

1 tablespoon unsalted butter
1 tablespoon olive oil
¼ pound mushrooms, sliced (white and/or cremini are what I use)
1 shallot, minced
1 tablespoon all-purpose flour
½ cup chicken broth
2 tablespoons medium dry sherry or Madeira, to taste
½ teaspoon dried tarragon, crumbled
2 teaspoons minced fresh parsley leaves
2 tablespoons plain yogurt
Four pieces of thin-sliced bread, lightly toasted

==================================

In a medium skillet, heat the butter and oil over moderately high heat until foam begins to subside.
In fat, sauté the mushrooms and shallot stirring until mushrooms begin to give off their juice.
Sprinkle the flour over the mixture and cook mixture, stirring for one minute.
Stir in the broth, sherry, tarragon, parsley, and salt and papper to taste. Bring liquid to a boil. Reduce heat and simmer for 5 minutes or until thickened.
Stir in yogurt, arrange toast points on 2 plates. Spoon mixture over toast points.

Permalink