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Mushroom Toast

Ease of Preparation: Moderate

Preparation Time: 15 min

Cook Time: 25-30 min

Servings: 8

Recipe By: Walter Staib

From:  Black Forest Cuisine
Used with permission of Running Press

Other Vegetarian Main Dishes

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Mushroom Toast

I love this dish for its simplicity and elegance. A testament to the influence of French cuisine in the region, it appears on cafe and restaurant menus throughout the Black Forest and relies on only a handful of fresh, flavorful ingredients.

Ingredients
1/4 pound (1 stick) plus 2 tablespoons unsalted butter, softened
1/4 cup all-purpose flour
12  white button mushrooms, sliced
 juice of 1/2 lemon (about 1 tablespoon)
4  shallots, peeled and finely chopped
3 tablespoons brandy
1 cup dry white wine, such as Sauvingnon Blanc
2 cups heavy cream
2 tablespoons chopped fresh parsley
 salt to taste
 freshly ground white pepper
1  baguette (or bread with crisp crust and light chewy interior), cut into 16 slices
1 cup Hollandaise Sauce, for serving
 fresh cut curly-leaf parsley, for garnish
Directions
Preheat the oven to 350 degrees.

Place the stick of butter in a small bowl and knead in the flour, a bit at a time, to form a smooth paste (beurre manie).

Toss together the mushrooms and lemon juice in a small bowl. Melt the remaining 2 tablespoons of butter in a large sauté pan over medium heat, add the shallots, and sauté until any liquid they release has evaporated, about 4 minutes.

Add the brandy and simmer for about 1 minute, setting flame to it (flambéing) if desired. Add the white wine to deglaze, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Stir in the cream and bring to a boil over medium-high heat.

Stir in the beurre manié a little at a time until incorporated and the sauce thickens. Toss in the parsley, season with salt and pepper, and set aside momentarily.

Arrange the baguette slices on a baking sheet and toast in the oven until golden brown, about 5 to 7 minutes.

Set 2 slices of bread in the center of each plate and spoon some of the creamed mushrooms overtop. Drizzle with about 2 tablespoons of hollandaise sauce and garnish with parsley.
Chef Suggestions
I like serving this rich creamy mushroom sauce on firm, slightly chewy baguette slices, but really the dish is equally satisfying and delightful when prepared with toasted, good-quality sandwich bread.

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