This delicious antipasto is very nice to serve as an appetizer or a light lunch. I love the combination of the savory mushrooms with the smooth cream cheese on the crisp french bread. You can change up the variety of cream cheese for a more intense flavor or use plain if you want keep it mild.
Warm the butter in a large skillet over medium heat. Add the mushrooms and onions and saute for 5 minutes. Add the garlic, wine, soy sauce and season with salt & pepper. Cook for 2 more minutes. Stir in the parmesan cheese and set aside. Meanwhile, brush the french bread with olive oil and toast in the oven for 3-4 minutes until golden brown. Remove and spread each with a generous layer of cream cheese. Top each with mushroom antipasto and sprinkle with parsley. Serve warm.
2 cups mushrooms, thinly sliced
1 tablespoon butter
1/4 cup red onion, minced
1 garlic clove, minced
1/4 cup white wine
1 teaspoon soy sauce
Salt and pepper to taste
2 tablespoons parmesan cheese, grated
1 tablespoon olive oil
12 thin slices of french bread
1 cup herb cream cheese
1/4 cup parsley, finely chopped