Warm Mushroom Spread

• 32 (1/2-inch-thick) slices diagonally cut French bread baguette (about 1 pound)
• 2 tablespoons olive oil, divided
• 1/2 cup finely chopped shallots
• 1 garlic clove, minced
• 4 cups chopped portobello mushrooms (about 1 pound)
• 4 cups chopped shiitake mushrooms (about 1 pound)
• 1 cup Madeira wine
• 1/3 cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup reduced-fat sour cream
• 1 1/2 teaspoons balsamic vinegar
• 1 tablespoon chopped fresh parsley

1. Preheat broiler.
2. Place bread slices in a single layer on a large baking sheet. Brush 1 side of slices evenly with 1 tablespoon oil. Broil 1 minute or until lightly browned.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; saute 1 minute. Add mushrooms; saute 5 minutes or until tender. Add wine, 1/3 cup parsley, thyme, salt, and pepper; bring to a boil. Cook 15 minutes or until liquid almost evaporates. Remove from heat; stir in sour cream and vinegar. Spoon into a serving bowl, and sprinkle with 1 tablespoon parsley.

bread, olive oil, shallots, garlic, portobello mushrooms, shiitake mushrooms, madeira wine, parsley, thyme, salt, freshly ground black pepper, sour cream, balsamic vinegar, parsley

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