• ½ cup coarsely torn French bread with crust
  • 3 tablespoons butter, divided
  • Dash of salt
  • 2 tablespoons olive oil
  • 8 ounces cremini or baby portobello mushrooms, stems removed, sliced
  • ½ cup chopped shallots
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • ½ cup dry white wine
  • 1 teaspoon finely chopped fresh thyme
  • 1/3 cup Nestlé® Carnation® Evaporated Milk
Step 1
Place bread pieces in a food processor; cover. Process for a few seconds to make coarse breadcrumbs.
Step 2
Melt 1 tablespoon butter in a large skillet over medium heat. Add breadcrumbs and salt; cook, stirring occasionally, for about 5 minutes or until golden brown and crisp. Set aside.
Step 3
Heat oil and remaining 2 tablespoons butter in large saucepan over medium-high heat. Add mushrooms and shallots; cook, stirring frequently, for 8 minutes or until mushrooms are tender. Add flour; stir for 1 minute.
Step 4
Stir in broth, wine and thyme. Bring to a boil. Reduce heat to medium-low; cook for 15 minutes.
Step 5
Remove from heat. Stir in evaporated milk. Season with salt and ground black pepper, if desired. Serve sprinkled with breadcrumbs.