**This dish is healthy, with the omegas in the olive oil, and low-calorie/vitamin D-packed mushrooms, and very little cream/butter. Plus, feta cheese is one of the healthiest, lowest-calorie cheeses - especially if you get the kind made with goat's milk (many commercial varieties are made with cow's milk).
- 3 tablespoons butter, divided
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
- 1/4 cup organic, finely chopped shallots
- 2 teaspoons balsamic vinegar
- 1/4 cup low-salt, free-range chicken broth
- 1/3 cup organic whipping cream
- 1/4 cup chopped organic, fresh parsley, divided
- 1/3 cup feta cheese
- 1 wheat baguette, sliced
Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet (we used our wok) over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper.
Set aside pan to let the mixture cool a bit, so you know how much liquid is still left in the pan. After it settles, drain most of the excess liquid out of the pan.
Meanwhile, preheat oven to 375°F. Lay baguette slices on baking sheet and coat both sides with olive oil. Bake them in the oven till toasted (5-10 minutes).
Rewarm mushrooms over medium-high heat. Add broth and simmer 1 minute. Stir in the cream, the feta and 2/3 of the parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; scoop onto baguette slices.
Makes enough for about six people.