Ingredients
1-1/2 cups sliced fresh mushrooms1-1/2 cups sliced baby portobello mushrooms1 cup sliced fresh shiitake mushrooms3/4 cup chopped onion2 tablespoons olive oil1 cup heavy whipping cream2 tablespoons Worcestershire sauce1/4 teaspoon kosher salt1/4 teaspoon coarsely ground pepper28 slices French bread baguette (1/2 inch thick)1 garlic clove, peeled and halved1 tablespoon each minced fresh basil, parsley and thyme
Preparation
In a large skillet, saute the mushrooms and onion in oil for 6-7 minutes or until mushrooms are browned. Stir in the cream, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally.
Meanwhile, place baguette slices on ungreased baking sheets. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes on each side or until toasted. Rub garlic over toasts; discard garlic.
Stir the basil, parsley and thyme into mushroom mixture; heat through. Spoon about 1 tablespoon onto each toast. Serve immediately.
