Creamed Mushrooms on Multigrain Toast
"For breakfast, brunch, lunch, or a light dinner."
photo by Sandi From CA
- Ready In:
- 42mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
-
Creamed Mushrooms
- 3 tablespoons unsalted butter
- 1 large shallot, minced
- 1 1⁄4 lbs wild mushrooms or 1 1/4 lbs button mushrooms, sliced
- 3⁄4 cup chicken stock
- 3⁄4 cup heavy cream
- 1⁄2 teaspoon salt (or to taste)
- 1⁄4 teaspoon fresh ground white pepper (or to taste)
-
Other ingredients
- 4 slices multigrain bread, toasted
- paprika
directions
- Melt the butter in a saute pan over medium heat; add in the shallots.
- Stir/saute 1-2 minutes or until the shallot begins to soften.
- Stir in the mushrooms; cook 6-8 minutes or until they are limp and have given up much of their liquid.
- Add in the stock, cream, salt, and pepper; cook until the liquid reduces by about half.
- Arrange toast on 4 plates; top each with an equal portion of mushrooms and sauce.
- Dust with paprika and serve.
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Reviews
-
Before you read this review, go directly to the store for the ingredients. I'll wait. .......... Back? Good. Now, how is it that no one else has reviewed this gem yet? What a decadent, but simple starter (or, as you say, breakfast, brunch, lunch or dinner....or any and all things in between!) I used 6 medium portobello mushrooms and garnished with slivered scallion tops. We had a guest this morning/afternoon who, when asked just before I served this if he liked mushrooms, answered, "Uh, no." As I was blushing with embarrassment at not having clarified this beforehand, I whipped up a salad and was secretly pleased that I'd be able to eat his mushroom portion if I liked mine enough. Then he offered to try it, brave man that he is, so I fixed our three plates using thinly sliced and toasted Recipe #196201 (the seedy version - LOVE that stuff). He FINISHED HIS. {*insert bugged eyes here*} At first I wondered if he was trying to be polite (while secretly sneaking bits of it under the table to the cats), but that was obviously not the case when he demanded upon pain of death that I give him the recipe. Hmm... do you think my husband bribed him? Anyway, it might go without saying that my husband and I, both rabid mushroom lovers, adored this, but that it got a non-fan to just about lick his plate was nothing short of a miracle. Hey... I've rambled, haven't I. Thank you, NurseDi, for a reallyREALLYreally great recipe. (An "Encore" cookbook entry for me!) -
I made this twice but made some changes that I really liked in the second batch. I added a tablespoon of tomato paste and a splash of vermouth. It was so wonderful, so very wonderful... It's 4 AM and I am thinking about the 'shrooms I have in the fridge and breakfast.... -
rbswimmin', what a slam-dunk hit! I could live on mushrooms, and this is a luxurious treat. My husband "tolerates" mushrooms, but (before this dish was set before him) never much cared for them as the main feature. I did add a splash of sherry to the cream sauce... -
I can't understand how there are only 2 reviews on this wonderful dish. If this isn't better than Duxelles it is at least darn close.<br/><br/>I usually prefer to eat this using a Snow Shovel :)
