Mushroom Toast or otherwise known as "Toast aux Champignons" in France can be made with any of your standard mushrooms or try out a selection of gourmet mushrooms to get real fancy. This is one of my all time fav corner bistro menu items that is available all over France, Belgium and Luxembourg. I absolutely love mushrooms and will typically serve this with a little side salad tossed in my French Vinaigrette Recipe.
Makes 2 servings with 2 Toasts each
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons Olive Oil + more to drizzle on the toast
- 8 oz mushrooms, sliced - you can use pretty much any variety and mix that you like except shitake (leave that for the stirfry)
- 2 Tablespoons shallots, very small dice
- 3 Tablespoons white wine, Chardonnay
- 3/4 Cup heavy cream
- 4 Slices bread, use a wheat boule or even an english muffin - something that will hold up nicely toasted and with a sauce on it
- salt and pepper to taste
- granulated garlic
Procedure
- Heat oven to 425ºF.
- Drizzle some olive oil on each piece of bread and sprinkle with salt, pepper and a little bit of granulated garlic.
- Toast until evenly browned. Usually takes 5 minutes or so. Remove from oven to cool.
- Heat sauté pan to medium-high heat.
- Add the Olive Oil and the butter. Immediately add the mushrooms. Stir until coated with the oil/butter mix and then do not touch them until the bottom of the mushrooms are just slightly browned. Stir until all the mushrooms are lightly browned on both sides.
- Add the shallots and sauté until just soft.
- Add the chopped parsley and stir.
- Immediately reduce heat to medium and add the white wine. Reduce until "au sec" or almost dry.
- Add the heavy cream and stir. Reduce until the sauce just coats the back of a spoon. This does not take long at all so don't walk away from it.
- Spoon sauce with mushrooms scattered evenly over all the pieces of toast. Garnish with parsley as you like.