Mushroom Toasts

• 1 teaspoon olive oil
• 1/2 pound mixed fresh wild mushrooms, thinly sliced
• 1 tablespoon minced shallots
• 1 teaspoon minced garlic
• 1/4 cup chicken stock or canned low-sodium broth
• Salt and freshly ground pepper
• 3 tablespoons unsalted butter, softened
• 4 large slices white peasant bread, cut 1/2 inch thick

1. In a large skillet, heat the olive oil.
2. Add the mushrooms and cook over moderate heat, stirring, until softened, about 3 minutes.
3. Add the shallots and garlic and cook, stirring, for 2 minutes.
4. Add the stock, season with salt and pepper and simmer until evaporated, about 3 minutes.
5. Let cool to room temperature.
6. Transfer the mushrooms to a blender and puree.
7. Blend in the butter.
8. Toast the bread and spread with the mushroom butter.
9. Serve warm.

olive oil, wild mushrooms, shallots, garlic, chicken stock, salt, unsalted butter, white peasant bread

Taken from www.foodandwine.com/recipes/mushroom-toasts (may not work)