Bistro Mushroom and Shallot Flatbread Appetizer
Creamed mushrooms flavoured with sherry is a classic dish. Often served with buttered toast as a first course, in this recipe they top our new flatbread to make passing an appetizer tray at a party easier.
Preheat oven to 425°F (220°C). Pull larger oyster mushrooms into bite-size pieces; set aside.
Melt butter in large nonstick frying pan over medium-high heat; cook shallots for 5 to 6 minutes, stirring occasionally, or until soft. Stir in garlic; cook until fragrant, about 30 seconds. Add mushrooms, thyme, salt and pepper; cook for 6 to 8 minutes, stirring occasionally, or until mushrooms are lightly browned.
Stir in sherry; cook until alcohol has evaporated, about 1 minute. Stir in cream; cook for 1 minute or until slightly thickened. Remove from heat; stir in parsley and cover to keep warm.
Bake flatbread directly on lower oven rack for 8 to 10 minutes or until crisp on bottom. Spoon mushroom mixture over top; sprinkle with chives, if using. Cut into twenty 2-inch (5 cm) squares.
You will need
2 pkg (each 200 g) PC Bistro Blend Sliced & Whole Mushrooms
2 tbsp (25 mL) unsalted butter
3/4 cup (175 mL) thinly sliced shallots (about 4 large)
2 tsp (10 mL) minced garlic
1/2 tsp (2 mL) leaves PC Fresh Thyme leaves
1 tsp (5 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/4 cup (50 mL) dry sherry
1/2 cup (125 mL) 35% whipping cream
2 tbsp (25 mL) chopped fresh parsley
1 pkg (300 g) PC Original Flatbread
2 tbsp (25 mL) chopped PC Fresh Chives chopped
If you prefer, you can use one 450 g package of PC Sliced Button Mushrooms instead of two packages of PC Bistro Blend Sliced & Whole Mushrooms.