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This recipe is based on an appetizer at a local steakhouse. The original is made using a veal stock but since I wanted to avoid that this recipe uses heavy cream as a substitute. The creaminess really does add a whole other dimension to the flavor and texture. If you want to make this into an entree, I suggest roasting some asparagus and serving this over the top of it.


  • French or sourdough bread (1/2 inch thick at an angle, buttered, grilled)
  • 2 ounces sliced Shiitake mushrooms
  • 2 ounces sliced Portobella mushrooms
  • 2 ounces sliced button mushrooms
  • 4 tablespoons butter
  • 2 teaspoons minced garlic
  • 2 tablespoons minced shallots
  • 1 teaspoon chopped parsley
  • 2 ounces white wine
  • 6 ounces heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon grated Parmesan cheese
  • Salt and fresh ground black pepper to taste


  1. In a large sauté pan over med-high to high heat, melt butter, add shallots and all three mushrooms. Sauté until mushrooms are almost cooked through.
  2. Add garlic. Sauté briefly. Add wine and reduce until almost dry.
  3. Add cream, Worcestershire and parsley. Bring to a boil then reduce heat to simmer.
  4. Season to taste with salt and pepper.
  5. Place the bread in the center of a warm plate, pour the mushroom mixture over the bread. Sprinkle with cheese and serve immediately.

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