Here is an old recipe my mom used to make for holiday appetizers. The recipe was originally published in The Camden (ME) Herald on December 29, 1989. The original recipe is incredibly rich. I’ve lightened it up a bit by reducing the amount of butter I used by 1/4 of a cup. I also brushed olive oil on top of the bread instead of the butter (yes more butter) that the original recipe called for. The resulting dish that follows the less is more theory. A single toast–or two– will suffice since you want to make sure you save room for the main course.
|After the mixture has cooked down|
5) Brush toast slices with olive oil. Add 1 teaspoon of mushroom mixture to the top of each piece of
|Ready for the Thanksgiving table|