The mushrooms were sauteed in a garlicky creamy white wine sauce and topped with grated parmesan cheese. I love love love this sourdough. It was thick and toasted to perfection, excellent for soaking up every bit of the delicious cream sauce. They were also so generous with the amount of mushroom. This dish may not look like much, but if you do finish both slices of bread (each of which was the size of my face), this will be more than substantial.

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