Mushrooms on Toast With smoked Cheddar & Dijon Horseradish Cream

1/2 cup (125 mL) half and half cream
1-1/2 tsp (7 mL) dijon mustard
1/2 tsp (2 mL) grainy mustard (preferably Kozlik’s)
1 tsp (5 mL) strained, prepared horseradish
1 tbsp (15 mL) lemon juice
1 lb (450 g) mixed mushrooms (oyster, king oyster, maitake, hon shimeji)
1 tbsp I Can't Believe It's Not Butter Light Spread
2 cloves garlic, smashed
2 sprigs thyme
Salt + pepper to taste
4 slices baguette, cut on sharp bias
2 oz (55 g) smoked cheddar, sliced

In small bowl, whisk together cream, two mustards, horseradish and lemon juice. Set aside.

Thickly slice larger mushrooms. Trim small mushrooms and leave whole.

In large fry pan, heat 1 tbsp (15 mL) butter over high. Add garlic and thyme; cook, stirring, 1 minute. Stir in mushrooms and cook, stirring, until mushrooms are browned and tender, about 4 minutes. Add cream mixture; cook, stirring, until absorbed, about 1 minute. Remove and discard garlic and thyme. Season with salt and pepper.

While mushrooms are cooking, toast baguette slices. Preheat broiler on oven or toaster oven. Place toasted baguette slices on baking tray and cover with cheese. Broil until cheese has melted, about 1 minute.

Place toasts on 4 plates. Cover with mushroom mixture. Serve.

Makes 4 appetizer servings

Number of Servings: 4

Recipe submitted by SparkPeople user NILSILMARI.