Austrian Mushroom Toasts
Toasted bread slices are topped with a buttery mushroom spread and broiled to perfection.
1 1/2 sticks (3/4 cup) butter - divided use
1 pound button mushrooms, sliced
1 cup onion, diced
5 tablespoons sour cream
1/2 cup stemmed fresh parsley, loosely packed
1 large egg, hard-cooked, peeled, sliced
1 teaspoon salt
1/2 teaspoon ground black pepper
48 thin French bread toasts or crackers
- Melt 4 tablespoons of butter in large non-stick skillet. Add mushrooms and onions; sauté for 6 minutes or until mushrooms are soft. Pour into strainer; drain off any liquid. Cool mushroom mixture to room temperature.
- Place mushroom mixture, remaining 1/2 cup butter (cut in pieces), sour cream, parsley, egg, salt and pepper in food processor fitted with metal blade. Pulse until mixture is finely minced.
- Spread about 1 tablespoon on each French bread toast; place on baking sheet. Broil until bubbly.
- Serve hot.
Makes 48 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.