Preparation:
Cook shallot and garlic in oil over medium-high heat, stirring constantly until tender. Add mushrooms, sherry, and salt; cook, stirring constantly, 10 to 12 minutes or until mushrooms are tender. Stir in thyme, and cook until most of liquid evaporates.
Spread muffins with cheese; top evenly with mushroom mixture. Place muffins on a baking sheet.
Bake at 350 degrees for 5 minutes or until thoroughly heated. Remove appetizers from oven, and spoon Almond-Garlic Streusel evenly over mushroom mixture. Garnish, if desired.
Note: You may substitute button, crimini, oyster, and/or shitake mushrooms for mixed fresh mushrooms.
Almond-Garlic Streusel: Place English muffin in container of an electric blender; process until fine crumbs. Combine crumbs, olive oil, and remaining ingredients in a large skillet; cook over medium-high heat 3 to 5 minutes or until crumbs and almonds are golden. Spread on a paper plate or paper towel to cool. Makes 1 cup. |
