Croutes Aux Champignons (Mushrooms on Toast)

"From A Taste of Switzerland. If you love wild mushrooms, try this! Good country bread, topped with sauted creamy mushrooms and melted cheese. Serve with a green salad and glass of wine for a light meal."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by I'mPat photo by I'mPat
photo by breezermom photo by breezermom
Ready In:
25mins
Ingredients:
9
Serves:
4
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ingredients

  • 14 cup onion, chopped
  • 2 tablespoons butter
  • 1 lb wild mushroom, sliced (chanterelles, cepes, or whatever you like)
  • salt
  • pepper
  • 7 ounces dry white wine
  • 4 ounces cream
  • 4 slices bread, a hearty country bread is best
  • 4 tablespoons grated parmesan cheese (or Sbrinz, if you can get it)
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directions

  • Preheat broiler.
  • Melt the butter in a large skillet. Add the onion, and cook until softened, but not brown. Add the mushrooms, season with salt and pepper to taste. Cover and cook over medium heat until the juices start to run. Uncover, and cook until the liquid evaporates.
  • Add the wine, reduce by half. Add the cream, stir, and let simmer a few minutes, until thickened.
  • Toast the bread, and place on a baking sheet. Top with the mushroom mixture and grated cheese.
  • Place the toasts under the broiler, just until the top starts to brown. Serve immediately.

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Reviews

  1. I made half a recipe to serve over steak, so did not use the bread but I did use whipped chilled evaporaive low fat milk in place of the cream but other wise cooked to recipe and it was delicious with our steak, thank you IngidH, made for 123 Hits Tag game.
     
  2. Loved this! I used a baguette, and they toasted up so nicely! The flavors that came out of this recipe were just wonderful. I will definitely make this again, and may just serve the mushrooms over a nice steak sometime! Delicious. Made for Photo Tag!
     
  3. I'm not usually one for mushrooms, but made this primarily for my other half & a friend who was here, & they thoroughly enjoyed it! I used thick slices of a nutty, whole grain bread, & they'd have been happy if I'd made the full recipe (I'd cut it in half)! Thanks for sharing it! [Tagged & made in Please Review My Recipe]
     
  4. This made a fantastic lunch. I used rehydrated dried wild mushrooms, which worked fine, but I am looking forward to getting some fresh wild mushrooms from the farmer's market and making this again. Great flavors and very easy. Made for Best of 2011 game.
     
  5. I quartered the recipe and enjoyed it ever so much on toast. I used soy milk instead of cream. Thanks, this made a nice brunch. :)
     
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Tweaks

  1. I quartered the recipe and enjoyed it ever so much on toast. I used soy milk instead of cream. Thanks, this made a nice brunch. :)
     
  2. I made half a recipe to serve over steak, so did not use the bread but I did use whipped chilled evaporaive low fat milk in place of the cream but other wise cooked to recipe and it was delicious with our steak, thank you IngidH, made for 123 Hits Tag game.
     

RECIPE SUBMITTED BY

I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"><img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg">[IMG] http://i37.photobucket.com/albums/e95/momaphet/Food/banner10.jpg[/IMG]
 
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