I still had mushrooms left over from last week’s Festival of Fungus, so decided to make a brunch dish using up those that remained. I had seen a recipe in the Chicago Tribune for Mushroom Toast, and I was intrigued. I loved the idea of a nutritional, vegetarian breakfast that can go together without too much trouble, and that is a hearty and satisfying way to start the day.
My version fulfilled all of those requirements plus was absolutely delicious. Better, in fact, than I expected it to be. While I didn’t include it in the recipe, because mushrooms tend to be beefy, I always season them with a few sprinkles of Montreal Steak Seasoning. It takes a tasty mushroom over the top with wonderful flavor. I do this every time I cook a mushroom, no matter what type of dish I am making. If you haven’t tried this yourself, you absolutely must! It will make a big difference, and the people you are serving them to will notice as well. It just gives them that certain je ne sais quoi. Try it, and if you’re a mushroom fan like I am, try this recipe as well. I had mine for a late breakfast, but it works equally well at lunch or dinner. Versatile!
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 cup finely chopped Melissa’s shallots
8 oz. fresh cremini mushrooms, cleaned, sliced
1 clove garlic, minced
2 tablespoons sherry
1/2 cup heavy cream
2 handfuls fresh, baby spinach
Kosher salt and freshly ground black pepper
4 slices rustic sandwich bread
Heat oil and butter in a 9” skillet over medium heat. Add shallots and cook, 2 minutes. Add mushrooms and cook, stirring regularly, until mushrooms become soft, 8-10 minutes. Stir in garlic. Turn up heat to medium/high and add sherry, scraping up the tasty browned bits from the bottom. Pour in cream and cook until thickened, 1 minute. Add spinach and cook until wilted. Season with salt and pepper to taste.
Lightly toast bread. Butter with salted butter. Heap mushroom mixture onto toast.
I spreading goodness on toast is your thing, as it is mine, then you will love these Pimiento Cheese Toasts!
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