Warm Mushroom Spread

This recipe called for Madeira, a fortified wine I've never had before. I wasn't sure if it was vegan, but a Google search turns up numerous other vegan websites that use Madeira in their recipes, so I guess that means it's safe! I bought a really nice one, to enjoy on its own in the months to come (unlike wine, it keeps for years after opening since it has already been exposed to oxidation), but cheaper versions are available, including some really cheap ones just for cooking.

Heat 1 and 1/2 teaspoons olive oil in a medium skillet over medium-high heat. Add 1/4 cup finely chopped shallots and 1 small minced garlic clove; saute for 1 minute. Add 2 cups chopped portobello mushrooms and 2 cups chopped shiitake mushrooms; saute for 5 minutes.

(Note: before chopping the portobellos, make sure to scrape out the black gills, otherwise they might discolor your final product).

Add 1/2 cup Madeira wine, 3 tablespoons chopped fresh parsley, 1/2 tsp. dried thyme, 1/4 tsp. salt, and 1/8 tsp. black pepper; bring to a boil, then continue to cook for about 15 minutes, until almost all the liquid is evaporated.

Remove from heat and stir in 3 tablespoons vegan sour cream (such as Tofutti's Better Than Sour Cream), and 3/4 tsp. balsamic vinegar.

Transfer to a serving bowl and sprinkle with an additional teaspoon and a half of chopped parsley.

Meanwhile, cut 16 (1/2-inch) thick slices of French bread baguette. Arrange the slices in a single layer on a baking sheet, and brush the tops evenly with 1 and 1/2 teaspoons olive oil. Broil for 1 minute.

Serve the baguette toasts with the spread - 2 bread slices plus 2 tablespoons spread is an appetizer nosh of 190 calories.


Cost:
French bread baguette $1.29
portobello mushrooms $3.49
shiitake mushrooms $3.99
Madeira wine $67.99
parsley $1.69