Drunken Cremini Mushrooms with Sage Crostini

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  • Makes: 20 servings
  • Prep: 20 mins
  • Bake: 8 mins 425°F

Drunken Cremini Mushrooms with Sage Crostini

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Directions

  1. Preheat oven to 425 degrees F. Using a serrated knife, diagonally slice the bread. Arrange bread slices on two large baking sheets. If desired, brush each slice lightly with olive oil. Bake for 8 to 10 minutes or until light brown, turning slices over once halfway through baking.
  2. In a large skillet cook garlic in hot butter over medium heat for 1 minute. Add mushrooms; cook for 6 to 8 minutes or until mushrooms are tender and most of the liquid has evaporated, stirring occasionally. Remove skillet from heat; add wine. Return skillet to heat. Simmer, uncovered, for 4 to 5 minutes or until liquid is nearly evaporated. Season with salt and pepper to taste. Spoon mushroom mixture onto toasts. If desired, sprinkle with sage.

From the Test Kitchen

Prepare as directed in Step 1. Cool bread. Transfer to an airtight container; cover. Store at room temperature for up to 24 hours. To serve, preheat oven to 425 degrees F. Arrange bread slices on baking sheet. Bake about 3 minutes or just until crisp. Continue as directed in Step 2.

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Nutrition Facts (Drunken Cremini Mushrooms with Sage Crostini)

  • Per serving:
  • 50 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 5 mg chol. ,
  • 105 mg sodium ,
  • 6 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 1 g pro.
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