Mushrooms on toast, French style

This is a French version of mushrooms on toast! The mushrooms are simmered in cream then served on a slice of fried buttered bread.

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Mediterranean toast		Winemaker's toast

For2 people 4 people 8 people 12 people

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For 4 people, you will need:

100 g dried morels
1 onion
3 tablespoons olive oil
30 g butter
1 glass dry white wine (optional)
400 ml liquid cream
300 g bread
50 g butter

Nutritional information:

Whole recipe

Calories

3161

158%

Proteins

41g

16%

Carbohydrates

213g

20%

Fats

238g

36%

Per 100 g

Calories

275

14%

Proteins

Carbohydrates

19g

Fats

21g

Per person

Calories

790

40%

Proteins

10g

Carbohydrates

53g

Fats

59g

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 8 min.
Resting : 2 hours
Cooking : 57 min.
Start to finish : 3 hours 5 min.

Preservation : A few days in the fridge in a sealed container, then reheated to put on the bread at the last minute

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How much will it cost?

For 4 people : 47.20 €
Per person : 11.80 €

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Step by step recipe:

Begin by soaking the mushrooms: put 100 g dried morels into a bowl and cover with hot water. Cover with a plate and leave to soak for 30 minutes. After this, remove the mushrooms but keep this first soaking water, which will have absorbed plenty of mushroom flavour. Put the mushrooms into a second bowlful of warm water, stir round with your hand and leave to soak for a further 30 minutes to remove any remaining earth. Repeat this operation twice more, then drain the mushrooms.
Melt 1 onion and 30 g butter in a large pan over medium heat. Chop 1 onion and cook in this oil-butter mix for 1 minute, then salt and pepper.
Add the drained mushrooms, 1 glass dry white wine and 2 or 3 ladles of mushroom water. Cook the mushrooms in this mixture until all the liquid has evaporated.
Pour 400 ml liquid cream over the mushrooms, salt and pepper once more, then leave uncovered over low heat to thicken.
Cut the bread into thick slices and butter.
Fry the bread until golden over high heat, starting with the buttered side. Heat the serving plates.
Place a slice of fried bread on each plate. Tip: cut a hole in the middle of each slice with a cutter. You can then fill it with mushrooms more easily.
Divide the mushrooms in their cream sauce between the plates and serve immediately.

Remarks:

As you can see from the photos, I used a mixture of wild mushrooms here, but morels are by far the best for this.

And to drink?

A dry white wine, the same as you have used in the recipe. I suggest a wine from the Jura, a Chardonnay or a Chardonnay-Savagnin blend.

Source:

Home made

Last modified on: May 8^th 2013

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