Mushroom Toasts
photo by limeandspoontt
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 lb mushroom (wild mushrooms, or a combination of cultivated mushrooms including portobellas, cremini, oyster, shi)
- 1 tablespoon butter
- 2 tablespoons olive oil (or more as needed)
- kosher salt, to taste
- fresh ground black pepper, to taste
- 1⁄4 1/4 cup red onions or 1/4 cup white onion
- 2 teaspoons fresh thyme, chopped or 1/4 teaspoon dried thyme leaves
- 1⁄2 cup creme fraiche (I used recipe #171932) or 1/2 cup sour cream (I used Creme Fraiche)
- 1 tablespoon Italian parsley, chopped
- 12 -18 slices baguette, cut 1/2 inch on diagonal
- 1 1⁄2 tablespoons olive oil
- 1⁄4 cup parmigiano-reggiano cheese, grated
directions
- Wipe any dirt from the mushrooms with a damp cloth or paper towel.
- Cut off any tough stems; half smaller mushrooms and quarter larger ones to make approximate even sizes.
- Heat butter and 1 Tbsp of the oil in a 10-12 inch deep saute pan over medium-high heat.
- Add the mushrooms and a pinch of salt and cook, stirring often, for 8-10 minutes, until any liquid has evaporated. If the mushrooms become too dry add a drizzle of oil.
- Transfer mushrooms to a cutting board, let cool a few minutes, and chop coarsely.
- Wipe out the pan and set over medium heat with 1 Tbsp olive oil.
- Add shallots, thyme and a pinch of salt and stir for a minute or two until shallots are tender and slightly golden.
- Return the mushrooms to the pan and stir in the creme fraiche to heat through without bringing to a simmer.
- Remove from the heat and stir in parsley and more salt and black pepper to taste.
- Note: If you are making the mushrooms in advance stir in only 1/4 cup of the creme fraiche now and add the other 1/4 cup when reheating later.
- Just before serving position oven rack 6 inches below the broiler element and heat broiler.
- Place baguette slices on a baking sheet and brush with olive oil; Broil for a minute or two to toast.
- Spread warm mushroom mixture over toasts and sprinkle on the Parmigiano-Reggiano.
- Note: Do not at any time overheat the mushroom mixture once the creme fraiche has been added or the cream will break.
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RECIPE SUBMITTED BY
I was born in a small Canadian prairie town but was raised in the city. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown.
I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy.
I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from.
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