About the Recipe
This recipe was featured on the cover of the October 2023 Minneapolis Lakes Magazine.
https://citylifestyle.com/minneapolislakes/issues/2023-10
Ingredients
16oz baby bella mushrooms,sliced
2 yellow onions, sliced
2 garlic cloves, minced
1Tbsp rosemary,chopped
1.5Tbsp sherry vinegar
8oz cream cheese, softened
1Tbsp horseradish, prepared
1 French bread loaf, sliced
3Tbsp chives, chopped
Olive oil
Salt
Black Pepper
Preparation
1: Preheat oven to 350 degrees Fahrenheit
2: Drizzle bread with olive oil and season with salt and pepper. Bake bread until it is golden brown, flipping halfway through.
3: Add 2Tbsp of olive oil to a saute pan, over medium heat, add onions and sauté for 5-8 minutes, until translucent, season with salt.
4: Add in the garlic and sauté for another minute.
5: Add in the sliced mushrooms, chopped rosemary, and sauté for about 10 minutes, season with salt and pepper.
6: Deglaze the pan with sherry vinegar, sauté for another minute, set mushrooms aside after this.
7: Whip together cream cheese, horseradish, black pepper and ¼ tsp salt until light and fluffy.
8: To assemble the toasts, spread whipped cream cheese to the toasted bread, top with cooked mushrooms and garnish with chives to serve.