Creamed Mushrooms on Multigrain Toast

Total Time
42mins
Prep 30 mins
Cook 12 mins

For breakfast, brunch, lunch, or a light dinner.

Ingredients Nutrition

Directions

  1. Melt the butter in a saute pan over medium heat; add in the shallots.
  2. Stir/saute 1-2 minutes or until the shallot begins to soften.
  3. Stir in the mushrooms; cook 6-8 minutes or until they are limp and have given up much of their liquid.
  4. Add in the stock, cream, salt, and pepper; cook until the liquid reduces by about half.
  5. Arrange toast on 4 plates; top each with an equal portion of mushrooms and sauce.
  6. Dust with paprika and serve.
Most Helpful

5 5

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 Zurie's Overnight No-Knead Bread (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!)

5 5

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....

5 5

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...