Make Ahead Tips
You can sauté the mushrooms, cool to room temperature and refrigerate, tightly wrapped, for up to 1 day. Bring to room temperature before using.
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I have made this a couple of times and aside from the fact that I can not seem to avoid burning the perimeter of the bread, it's delicious. And super, super easy!!!! I do rub the toasted bread with a little garlic and I add a dash of white wine to the mushrooms when I have some open. I toast one side of the bread and assemble everything ahead of time so I can just broil them for a couple minutes as soon as my guests arrive.
Made this last night for Easter dinner appetizer. It got rave reviews! And it's so easy to make! I'll definitely be making this again!
Very, very good! I like to add a splash of white wine to the mushrooms. Also, I spread a little butter on the untoasted side of the bread before heaping on the mushrooms and used a combination of freshly grated gruyere, extra-sharp white cheddar, and parmesan for the cheese topping. These are super good! :)
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