Creamy mushrooms on toast

A retro dish that’s back in vogue!

This classic dish is enjoying newfound popularity on many restaurant menus, and for good reason. It’s like upscale rustic food – brimming with flavour but also hearty and comforting. This simplified version doesn’t require a lot of special ingredients and takes just moments to prepare. I tend to slice up whatever mushrooms need to be eaten soon, but creminis are my favourite for this dish. For those who’ve joined Team Sourdough, this is a perfect topping for rustic bread. If you want to get really fancy, slide a poached egg on top just before serving.

Ingredients

  • 2 tablespoons (30 mL) butter or olive oil
  • 1/4 cup (60 mL) finely chopped onion
  • 10 – 12 mushrooms, thinly sliced
  • 1/4 teaspoon (1.25 mL) dried thyme, basil or oregano
  • 1 garlic clove, minced
  • Salt and pepper
  • 1/4 cup (60 mL) sour cream, plain yogurt, crème fraiche, whipping cream or non-dairy alternative
  • 2 slices rustic bread (sourdough is great), for toasting
  • Lemon slices and chopped fresh herbs, to garnish (optional)

 Method

  • Heat a wide skillet over medium heat and add 1 tablespoon of the butter or olive oil, swirling pan. As soon as butter has melted, add onions and cook, stirring often, until softened (3 – 4 minutes).
  • Increase heat to medium high and add remaining butter or oil. As soon as it has melted, add sliced mushrooms. Cook, stirring often, until mushrooms are lightly browned, about 5 minutes.
  • Reduce heat to medium and add thyme (or basil or oregano) and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more. Add sour cream (or alternative) and reduce heat to low. Let simmer while toast cooks.
  • Spoon mushrooms and sauce over lightly buttered toast and garnish with chopped herbs if desired. Serve warm.

Serves 1 – 2.

 

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

11 thoughts

  1. Paula – you’ve done it again. great post! to be carb free, the bread could be replaced with slices of avocado… both yummy.

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