Sherry vinegar and brown sugar create an agrodolce effect for deeply caramelized mushrooms in this speedy appetizer, and tarragon is bold enough to hold its own against these stronger tastes. Be sure to get the skillet very hot before adding the mushrooms; otherwise, you won’t get good browning (translating to less flavor). A swipe of cream cheese helps the topping adhere to the toasts while also providing a creamy foil to the more pronounced flavors.
2 tablespoons olive oil
1 1/2 pounds mixed fresh mushrooms (such as shiitake, oyster, and cremini), quartered if large
1/4 cup minced shallot
1 tablespoon chopped fresh thyme
1 teaspoon onion powder
3 garlic cloves, minced
2 tablespoons light brown sugar
2 tablespoons sherry vinegar
1 1/2 tablespoons chopped fresh tarragon, divided
1/4 teaspoon kosher salt
3 ounces 1/3-less-fat cream cheese, softened
16 (1/4-oz.) whole-grain baguette slices, toasted
Added sugars 3g
Calcium 3% DV
Potassium 9% DV
How to Make It
Heat oil in a large high-sided skillet over high. Add mushrooms; cook, stirring often, until well browned, 2 to 3 minutes. Reduce heat to medium. Add shallot, thyme, onion powder, and garlic; cook, stirring often, until mushrooms release their liquid, about 3 minutes.
Add sugar, vinegar, half of tarragon, and salt. Increase heat to medium-high; cook, stirring often, until glazy, 2 to 3 minutes. Remove from heat; stir in remaining tarragon.
Spread cream cheese evenly on toast slices. Top evenly with mushroom mixture.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.