Creamy Mushrooms on Toast
Nessa Robins Tuesday, May 11, 2010
I love mushrooms and try to include them in as many dishes as possible. As a child, when mushrooms were in season, I would go picking them with my father. My mother would then prepare the wild mushrooms, fry in butter, season, add some milk and bring to a simmer. This would then be served on a thick slice of crusty bread to mop up all the juices. A delicious dish with some treasured memories.
This recipe for Mushrooms is simply a richer version. This is my ultimate mushroom fix; creamy mushrooms on toasted brioche. It is also good on toasted white or brown bread.
1 small onion, finely chopped
225g mushrooms, sliced
freshly chopped parsley
1/2 tablespoon freshly chopped chives (optional)
a squeeze of lemon juice
salt and freshly ground pepper
1. Melt the butter in a heavy saucepan until it foams. Add the chopped onions, cover and sweat on a gentle heat for 5-10 minutes or until quite soft but not coloured.
2. Meanwhile cook the sliced mushrooms in a little butter, in a hot frying pan in batches if necessary. Season each batch with salt, freshly ground pepper and a tiny squeeze of lemon juice.
3. Add the mushrooms to the onions in the saucepan, then add the cream and allow to bubble for a few minutes.
4. Taste and correct the seasoning, and add parsley and chives if used.
These creamy mushrooms may be served as a vegetable, or as a filling for vol au vents or pancakes or as a quick sauce for pasta. This sauce will keep well in the fridge for 3 days.