Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/3 cup finely chopped shallots

  3. 1 teaspoon minced garlic

  4. 1 to 2 tablespoons olive oil

  5. 3/4 pound mixed fresh mushrooms, thinly sliced -- See Note

  6. 2 tablespoons dry sherry or Madeira

  7. 1/2 teaspoon salt

  8. 1 tablespoon finely chopped fresh thyme or 1 tsp dried

  9. 5 English muffins, split and lightly toasted

  10. 12 ounces mascarpone or cream cheese -- softened

  11. Almond-Garlic Streusel

  12. 1 English muffin

  13. 2 1/2 teaspoons olive oil

  14. 3 cloves garlic -- minced

  15. 1/4 teaspoon freshly ground black pepper

  16. 1/4 cup chopped slivered almonds

Instructions Jump to Ingredients ↑

  1. Cook shallot and garlic in oil over medium-high heat, stirring constantly until tender. Add mushrooms, sherry, and salt; cook, stirring constantly, 10 to 12 minutes or until mushrooms are tender. Stir in thyme, and cook until most of liquid evaporates. Spread muffins with cheese; top evenly with mushroom mixture. Place muffins on a baking sheet. Bake at 350 degrees for 5 minutes or until thoroughly heated. Remove appetizers from oven, and spoon Almond-Garlic Streusel evenly over mushroom mixture. Garnish, if desired. Note: You may substitute button, crimini, oyster, and/or shitake mushrooms for mixed fresh mushrooms. Almond-Garlic Streusel: Place English muffin in container of an electric blender; process until fine crumbs. Combine crumbs, olive oil, and remaining ingredients in a large skillet; cook over medium-high heat 3 to 5 minutes or until crumbs and almonds are golden. Spread on a paper plate or paper towel to cool. Makes 1 cup.


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