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Magnificant Mushroom Toasts
MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Appetizer
Recipe Preparation Level: easy
MAGNIFICENT MUSHROOM TOASTS
These simple toasts — featuring diced mushrooms and onions, sautéed till golden, napped in a rich
cream cheese and butter sauce, and spread onto dense rye triangles — were a mainstay of my
winter parties when we lived in Maine. People “in the know” hung around the kitchen so they could
eat their fill of these, straight from the oven, before they were offered to the other guests and
1 tablespoon butter
1 small onion, finely chopped
1 cup finely chopped fresh mushrooms
3-ounce package cream cheese
1 tablespoon mayonnaise
1/2 teaspoon paprika
pinch of salt
1/4 teaspoon ground black pepper
very thinly sliced dense rye or pumpernickel bread, recipe below*
additional melted butter
*Note: If you prepare bread in a party rye loaf pan — one that makes a long, thin loaf about 2 1/2
inches square — slice the bread into 3/16- to about 1/4-inch thick square (or slightly rectangular)
slices. If you’re using a “regular” loaf, baked in an 8 1/2 x 4 1/2-inch loaf pan, cut thin slices, then
cut each slice into four more or less bite-sized triangles.
Sauté the onions in the butter till soft. Add the mushrooms to the pan, and stir and cook over
medium heat till the mushrooms give up their liquid and it evaporates. Add the cream cheese, cut in
chunks, and stir only until the cheese melts. Remove the pan from the heat, and stir in the
mayonnaise, paprika, salt, and pepper.
Dip one side of a bread slice or triangle in melted butter. Spread a heaping teaspoon or so of the
mushroom mixture on the unbuttered side of the bread. Set on an ungreased baking sheet. Repeat
until you’ve used all the filling.
Bake the toasts in a preheated 400°F oven for 8 to 10 minutes. Watch closely; these’ll burn if
you’re not careful. Yield: about 1/2 cup spread, enough for 18 small slices or triangles of bread.
Note: this recipe is easily doubled.
Party Rye Bread found in Bread Section
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