INGREDIENTS
- 4 to 6 tablespoons of extra-virgin olive oil
- 350 g of finely chopped mushrooms
- 1 can of Home Style Red Sauce LA MORENA® (210 g)
- 180 g of fresh cream cheese (mascarpone)
- Salt
- 8 slices of toast
INSTRUCTIONS
- In a skillet over medium heat, heat 2 tablespoons oil and saute the mushrooms and garlic for 7 or 10 minutes, until mushrooms are soft and have released the juice has evaporated.
- Remove from the fire and let cool.
- Place the mushrooms in a food processor or blender, with cheese, Home Style Red Sauce LA MORENA® and enough oil to make a smooth cream.
- Season with salt and refrigerate for 30 minutes. Spread the cream on toasted bread and serve.
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