Mushrooms on toast, French style


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.
223 K 3.9/5 (51 reviews)
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Last modified on: April 6th 2017
For 4 people, you will need:

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Times for this recipe
Preparation: 8 min.
Resting: 1 hour
Cooking: 60 min.
All in all: 2 hours 5 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 1 hour
Mushrooms on toast, French style
Rehydrate 100 g dried morels, and set aside the mushrooms "jus" (juice) you got.

Stage 2 - 1 min.
Mushrooms on toast, French style
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.

Stage 3 - 30 min.
Mushrooms on toast, French style
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.

Stage 4 - 20 min.
Mushrooms on toast, French style
Pour 400 ml liquid cream over the mushrooms, salt and pepper once more, then leave uncovered over low heat to thicken.

Stage 5 - 5 min.
Mushrooms on toast, French style
Cut the bread into thick slices and butter.

Stage 6 - 6 min.
Mushrooms on toast, French style
Fry the bread until golden over high heat, starting with the buttered side.

Heat the serving plates.

Stage 7 - 3 min.
Mushrooms on toast, French style
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.

Stage 8
Mushrooms on toast, French style
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.
Keeping: A few days in the fridge in a sealed container, then reheated to put on the bread at the last minute
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe440 RDI=170 %3,480 RDI=330 %300 RDI=50 %2,980 RDI=150 %12,480 RDI: 150 %
Per 100 g40 RDI=20 %330 RDI=30 %30 RDI=4 %280 RDI=10 %1,190 RDI: 10 %
Per person110 RDI=40 %870 RDI=80 %70 RDI=10 %750 RDI=40 %3,120 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Sulfites, Gluten
How much will it cost?
  • For 4 people : 46.75 €
  • Per person : 11.70 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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