Mushroom Prosciutto Saute on Croutes

Mushroom Prosciutto Saute on Croutes.jpg


Mushroom Prosciutto Sauté:

  • 2 tablespoons olive oil
  • 2 teaspoons chopped garlic
  • ½ cupchopped shallots1½ pounds (750 grams) mixed mushrooms, torn or sliced
  • 1 teaspoon fresh thyme
  • ½ cup red wine
  • ¼ cup whipping cream
  • Salt and freshly ground pepper
  • 2 tablespoons chopped parsley
  • 6 slices of prosciutto


  • ½ baguette, sliced on the bias ¼-inch thick
  • 2 tablespoons olive oil
  • 1 clove garlic, peeled and cut in half



Heat oil in large skillet over high heat. Add garlic and shallots and sauté for 1 minute or until fragrant. Add mushrooms and thyme and sauté for 3 to 5 minutes or until the juices have evaporated.

Add wine, bring to boil, reduce heat and simmer for 2 minutes or until wine is nearly evaporated. Stir in cream and bring to boil for 1 minute or until thickened. Season with salt and pepper and sprinkle with parsley.

Preheat oven to 375 F.

Brush baguette slices lightly with olive oil and place on a baking sheet. Bake for 15 minutes, turning half-way, or until crisp and lightly golden.

Remove from oven and rub each croute with the cut side of the garlic clove. Pile mushrooms on croutes and top each with a slice of prosciutto.