Creamed Mushrooms on Chive Butter Toast
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Ingredients
- 1/2 pound cremini mushrooms, or a mix of wild mushrooms such as morels, shiitakes, oysters or chanterellas
- 2 tablespoons unsalted butter, more for toast
- 1 large or 2 small shallots, chopped
- 2 tablespoons dry white wine or white vermouth
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper
- Slices brioche or good white bread, crusts cut off if desired
- 1 tablespoon fresh chopped chives
- Coarse sea salt such as fleur de sel or Maldon, for garnish
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Preparation
Step 1
Clean excess dirt from mushrooms. Slice mushrooms in half lengthwise and brush away any grit; chop into 1/4-inch pieces.
Step 2
Melt butter in a large skillet over medium-high heat. Add shallots and sauté until very limp, about three minutes.
Step 3
Add mushrooms and cook, stirring, for about five minutes.
Step 4
Add wine, reduce heat to medium, cover, and cook for about five minutes more.
Step 5
Uncover pot and continue cooking, stirring occasionally, until most of the liquid has evaporated, about two minutes.
Step 6
Stir in cream; simmer until slightly thickened, two minutes longer. Season with salt and pepper to taste.
Step 7
Toast bread and spread with butter.
Step 8
Cut each slice in half diagonally and sprinkle lightly with chives.
Step 9
Top each toast triangle with some mushroom mixture. Sprinkle with additional chives, garnish with sea salt, and serve.
Step 10
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Chef's notes
The recipe was originally crafted for morels, but other mushrooms can be used for a luxurious taste.
Mushrooms can be washed without worry as they absorb minimal water.
