Recipes

• 12 slices baguette, cut on bias in 1/2-inch thick pieces, toasted
• 1 Tbs butter
• 1 Tbs olive oil
• 2 medium shallots, minced
• 1/2 onion, minced
• 1/2 lb (s) Royal Trumpet mushrooms, brushed clean and thinly chopped
• salt and pepper to taste
• 3 Tbs sour cream

Preparation

1. Heat a skillet over medium heat. Add butter and olive oil.
2. When hot, add shallots and onion. When translucent and beginning to brown, add mushrooms.
3. Once the mushrooms have wilted, about 3-4 minutes, add the salt and pepper to taste. Add the sour cream and stir to combine.
4. Take off the heat and put a generous spread on each toast. Serve immediately. Serves 4.