White Mushrooms on Toast

• 3 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 small garlic cloves, minced
• 34 lb white mushroom, stemmed, washed, dried and thinly sliced
• 2 tablespoons dry marsala wine
• 12 cup sour cream
• 1 tablespoon chopped fresh tarragon
• 16 slices baguette, cut 1/2 inch thick

1. Preheat the oven to 375F.
2. Arrange the bread slices in a single layer on a baking sheet and brush with 1 tablespoon olive oil.
3. Bake until lightly browned and crispy, 6 to 8 minutes.
4. Heat a large saucepan over medium heat.
5. Add 2 tbsp of the olive oil and the diced onion.
6. Season with salt and pepper and cook until tender, 3-5 minutes.
7. Add the minced garlic and lower the heat.
8. Add the mushrooms and season with salt and pepper.
9. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 8-10 minutes.
10. Add the Marsala to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5-8 minutes.
11. Add the sour cream and allow it to melt over the mushrooms.
12. Check the seasoning.
13. Add the tarragon.
14. Taste for seasoning.
15. Bring to a simmer and serve on toast immediately.

extravirgin olive oil, yellow onion, garlic, white mushroom, marsala wine, sour cream, tarragon, baguette

Taken from www.food.com/recipe/white-mushrooms-on-toast-499685 (may not work)