Here is a mushroom-heavy appetizer I made. It would have been delicious as is but a little truffle butter took it to another level.
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 10 oz crimini mushrooms, sliced
- 10 oz white mushrooms, sliced
- 1-2 tbsp of sherry, scotch or whisky
- 1 tbsp of minced parsley
- Salt and pepper
- A pat of truffle butter or a drizzle of truffle oil (optional)
- French baguette, 1/2 inch slices
Heat butter and oil in a large pan over medium high heat.