After a solid week of holiday eating, I was craving Mushrooms on Toast. This simple and not overly indulgent dish was perfect Boxing Day fare.
Fortunately, it works any time of year for a quick, frugal lunch at home.
There is a large variety of mushrooms available, but this dish is fine with the easy-to-find and affordable white button mushrooms. All types are a surprisingly good source of a wide range of vitamins and micronutrients.
Choose fresh mushrooms that are dry, but not withered. Clean them by brushing off any larger bits of dirt, and rinsing them under running water. Pat them dry before proceeding with your recipe. You can save any less-than-stellar-but-still-edible fungi for the stock pot.
Many versions of mushrooms on toast call for a bit of creme fraiche. This cultured cream is a bit tangy, like sour cream. In this recipe I’ve used a combination of whipping cream and sour cream: if you have creme fraiche on hand, substitute 6 tablespoons / 90 mls for both the creams.
This dish is simple and makes an easy light lunch for two. You can use different types of mushrooms if they are available, but the readily available white mushrooms will taste fine.
- 1 tablespoon / 15 ml olive oil
- 1/4 cup / 60 ml finely chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon / 2.5 ml salt
- 1/2 pound / 227g sliced mushrooms (approximately 4 cups / 1 liter)
- 1/8 teaspoon / 6.25 ml ground nutmeg
- 1/2 teaspoon / 2.5 ml dried thyme
- 1/4 cup / 60 ml whipping cream
- 1 tablespoon / 15 ml sour cream
- 1/8 teaspoon / 6.25 ml ground pepper
- 1-2 slices toast (per serving)
Heat frypan over medium heat. When the pan is hot, add oil and swirl to coat the pan. Add onions and cook for 1 minute. Add garlic and salt and continue cooking for one more minute. Do not let the onions and garlic brown. If they start to brown, turn down the heat.
Add mushrooms, nutmeg and thyme to pan and cook until the mushrooms have released their liquid and the released liquid has evaporated. Turn up the heat as needed to help evaporate the liquid. This should take only a few minutes.
Add the whipping cream and sour cream. Stir briefly until the cream has thickened up. Sprinkle pepper over and serve on toast.