Sweet-and-sour mushroom toasts with tarragon from Cooking Light Magazine, April 2018 (page 111)

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Notes about this recipe

  • babyfork on March 16, 2023

    The title of this recipe wasn't appealing to me, but scanning the recipe itself made me think it would be good. I went a little light on the sherry vinegar, and used a different cheese than cream cheese, but otherwise followed the recipe. I also used maitake mushrooms and added a splash of cream at the end. A good version of mushrooms on toast.

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