Creamy Mushroom Toast
This is a warm and creamy winter dish that can satisfy any breakfast, lunch, or dinner craving. Great bread, fresh mushrooms, and butter are the key to success with this recipe. I recommend trying the sourdough bread from the Collingwood Bread Company if you haven’t yet!
- 2 Handfuls Shiitake Mushrooms
- 2 Handfuls Chanterelle Mushrooms
- 4 Cloves Garlic
- 1 Tsp Dried Thyme
- 1 Small Handful Fresh Parsley
- 1/8 Cup of Butter
- ½ Cup of Milk
- Salt and Pepper
- Sourdough Bread or Baguette
- Olive Oil
Heat half of the butter in a cast iron pan until bubbling. Wash and slice the mushrooms, adding them to the butter. Let the mushrooms sear, being careful not to steam them, for several minutes a side until they begin to brown. Add more butter as necessary, as the mushrooms will soak it up.
Slice the garlic cloves and add them to the pan. Season with salt, pepper, and thyme, and allow the mushrooms cook for 2-3 more minutes, tossing the pan occasionally.
When the mushrooms are browned and the garlic is beginning to soften, pour in the milk and add half the chopped parsley. Allow the milk to cook down in the mushrooms until it forms a thick sauce.
Brush slices of the baguette with olive oil, and grill or toast the slices.
Serve the warm mushroom mix over the baguette slices. Season with the remainder of the chopped fresh parsley and a crack of fresh pepper. Serves two.