Creamed Mushrooms on Multigrain Toast |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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For breakfast, brunch, lunch, or a light dinner. Ingredients:
3 tablespoons unsalted butter |
1 large shallot, minced |
1 1/4 lbs wild mushrooms or 1 1/4 lbs button mushrooms, sliced |
3/4 cup chicken stock |
3/4 cup heavy cream |
1/2 teaspoon salt (or to taste) |
1/4 teaspoon fresh ground white pepper (or to taste) |
4 slices multigrain bread, toasted |
paprika |
Directions:
1. Melt the butter in a saute pan over medium heat; add in the shallots.
2. Stir/saute 1-2 minutes or until the shallot begins to soften.
3. Stir in the mushrooms; cook 6-8 minutes or until they are limp and have given up much of their liquid.
4. Add in the stock, cream, salt, and pepper; cook until the liquid reduces by about half.
5. Arrange toast on 4 plates; top each with an equal portion of mushrooms and sauce.
6. Dust with paprika and serve.
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