A great appetizer from Cooking Light. Before chopping the portobello mushrooms, use a spoon to scrape away the dark brown gills on the undersides to keep the mushroom spread from turning a dark grey color. Prepare and refrigerate the dip up to a day in advance. Put in the microwave for a couple of minutes to reheat. Toast the crostini up to 3 days prior to the party, and store them at room temperature in a zip-top plastic bag. Use truffle oil on the bread, if desired.
- 32 (1/2-inch-thick) slices diagonally cut French bread baguette (about 1 pound)
- 2 tablespoons olive oil, divided
- 1/2 cup finely chopped shallots
- 1 garlic clove, minced
- 4 cups chopped portobello mushrooms (about 1 pound)
- 4 cups chopped shiitake mushrooms (about 1 pound)
- 1 cup Madeira wine
- 1/3 cup chopped fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup reduced-fat sour cream
- 1 1/2 teaspoons balsamic vinegar
- 1 tablespoon chopped fresh parsley
Preheat broiler. Place bread slices in a single layer on a large baking sheet. Brush 1 side of slices evenly with 1 tablespoon oil. Broil 1 minute or until lightly browned.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 1 minute. Add mushrooms; sauté 5 minutes or until tender. Add wine, 1/3 cup parsley, thyme, salt, and pepper; bring to a boil. Cook 15 minutes or until liquid almost evaporates. Remove from heat; stir in sour cream and vinegar. Spoon into a serving bowl, and sprinkle with 1 tablespoon parsley.