- Portion size 12 servings
- Credits : Canadian Living Magazine: July 2010
- 12 baguettes
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup minced shallots
- 1 clove garlic minced
- 8 oz mushrooms thinly sliced
- 1/4 teaspoon salt
- 1/2 cup dry white wine
- 1 pinch nutmeg
- 2 tablespoons finely chopped fresh parsley
- 4 oz Saint-Paulin cheese sliced
- 4 oz mild semi-soft cheese sliced
- 1 pinch paprika
MethodToast baguette slices in 425°F (220°C) oven, turning once, until light golden, 6 to 8 minutes.
Meanwhile, in skillet, melt butter over medium heat; fry shallots and garlic until softened, 2 to 3 minutes. Add mushrooms and salt; increase heat to medium-high and sauté until no liquid remains and edges of mushrooms are golden, 6 to 8 minutes. Stir in wine and nutmeg. Boil until liquid is evaporated but mixture is still moist; stir in parsley.
Spoon heaping 1 tbsp (15 mL) mushroom mixture onto each toast. Top each with cheese slice; sprinkle with paprika. Bake on baking sheet in 425°F (220°C) oven until cheese is melted and bubbly, about 5 minutes.