MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamed Mushrooms On Toast
 Categories: Appetizers
      Yield: 2 Servings
 
      2 sl Firm-textured white bread;
           - stale
      4 tb Butter
    3/4 lb Mushrooms; quartered
    1/4 c  Cognac or brandy
      1 c  Heavy cream
           Salt
           Black pepper; freshly ground
           Watercress sprigs
 
  Preheat the oven to 350°F.
  
  Remove the crust and cut the bread in half diagonally. Toast in the
  oven about 2 to 3 minutes on each side, or until golden brown. The
  bread should be very dried out as it will act as a platform for the
  sauce and soak up some of its creaminess.
  
  In a large skillet, melt the butter over moderate heat. Add the
  mushrooms and saute about 3 minutes. Add the cognac and cook another
  2 minutes, or until slightly reduced. Add the cream and simmer until
  the cream is reduced by half, about 8 minutes. Season with salt and
  pepper.
  
  Spoon the mushroom mixture evenly over the toast and garnish with the
  watercress sprigs.
  
  Recipe FROM: From Leftovers by Kathy Gunst, 1991
  
  Posted by: Karin Brewer
 
MMMMM