Wild Mushroom Spread

• 2 teaspoons olive oil
• 1/2 cup finely chopped shallots (about 2 large)
• 3 1/2 cups finely chopped wild or cultivated mushrooms (about 12 ounces)
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
• 2 tablespoons dry sherry
• 2 tablespoons minced fresh flat-leaf parsley
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 16 (1/2-ounce) slices diagonally cut French bread baguette (about 1/2 inch thick)

1. Heat oil in a large nonstick skillet over medium heat. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add mushrooms; cook 7 minutes or until liquid evaporates, stirring occasionally. Place mushroom mixture in a medium bowl. Place half of mushroom mixture, cream cheese, and sherry in a food processor; process until smooth. Add pureed mixture to remaining mushroom mixture. Add parsley, salt, and pepper; stir until combined. Serve with baguette slices.

olive oil, shallots, wild, cream cheese, sherry, parsley, salt, freshly ground black pepper, bread

Taken from www.myrecipes.com/recipe/wild-mushroom-spread (may not work)