Creamy Sauteed Mushrooms With Toast

• 34 cup butter
• 1 12 cups chopped shallots
• 1 12 lbs fresh shiitake mushrooms, stemmed, sliced
• 1 12 lbs button mushrooms, sliced
• 34 cup sweet marsala wine
• 2 cups whipping cream
• 2 french-bread French baguettes, sliced
• olive oil
• 34 cup chopped fresh parsley

1. Divide butter between 2 heavy large skillets and melt over medium-high heat.
2. Divide shallots between skillets; saute until beginning to soften, about 5 minutes.
3. Divide mushrooms between skillets.
4. Sprinkle with salt and pepper.
5. Saute until almost tender, about 8 minutes.
6. Divide Marsala between skillets; stir until evaporated, about 1 minute.
7. Pour 1 cup cream into each skillet; cook until sauce thickens, stirring occasionally, about 4 minutes.
8. Season with salt and pepper.
9. Combine mushrooms in 1 skillet.
10. Can be made 1 day ahead.
11. Cool slightly.
12. Cover; chill.
13. Before serving, rewarm over medium heat, thinning with more cream if necessary.
14. Preheat oven to 350F Place bread slices on baking sheets.
15. Brush with olive oil; sprinkle with pepper.
16. Bake until beginning to brown, about 15 minutes.
17. Stir parsley into mushroom mixture; transfer to chafing dish.
18. Serve with toasts.

butter, shallots, shiitake mushrooms, button mushrooms, sweet marsala wine, whipping cream, frenchbread, olive oil, parsley

Taken from www.food.com/recipe/creamy-sauteed-mushrooms-with-toast-269123 (may not work)