- 3/4 cup (1 1/2 sticks) butter
- 1 1/2 cups chopped shallots
- 1 1/2 pounds fresh shiitake mushrooms, stemmed, sliced
- 1 1/2 pounds button mushrooms, sliced
- 3/4 cup sweet Marsala
- 2 cups (or more) whipping cream
- 2 French-bread baguettes, sliced
- Olive oil
- 3/4 cup chopped fresh parsley
- Divide butter between 2 heavy large skillets and melt over medium-high heat. Divide shallots between skillets; sauté until beginning to soften, about 5 minutes. Divide mushrooms between skillets. Sprinkle with salt and pepper. Sauté until almost tender, about 8 minutes. Divide Marsala between skillets; stir until evaporated, about 1 minute. Pour 1 cup cream into each skillet; cook until sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Combine mushrooms in 1 skillet. (Can be made 1 day ahead. Cool slightly. Cover; chill. Before serving, rewarm over medium heat, thinning with more cream if necessary.)
- Preheat oven to 350°F. Place bread slices on baking sheets. Brush with olive oil; sprinkle with pepper. Bake until beginning to brown, about 15 minutes. Stir parsley into mushroom mixture; transfer to chafing dish. Serve with toasts.