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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.

184K 46 3.9

Last modified on: April 6^th 2017

Keywords for this recipe:Mushroom on toast Wood mushroom Creamy sauce White wine

For 4 people, you will need:

0 100 g dried morels
1 1 onion
2 3 tablespoons olive oil
3 30 g butter
4 1 glass dry white wine (optional)
5 400 ml liquid cream
6 300 g bread
7 50 g butter
Total weight: 1,150 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
8 min.	1 hour	57 min.	2 hours 5 min.

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Step by step recipe

Stage 1 - 1 hour

Mushrooms on toast, French style : Photo of step #1

Rehydrate 100 g dried morels, and set aside the mushrooms "jus" (juice) you got.

Stage 2 - 1 min.

Mushrooms on toast, French style : Photo of step #2

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 : Photo of step #3

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 : Photo of step #4

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 : Photo of step #5

Cut the bread into thick slices and butter.

Stage 6 - 6 min.

Mushrooms on toast, French style : Photo of step #6

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 : Photo of step #7

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 : Photo of step #8

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

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,330 Kcal or 9,755 Kj	41 gr	228 gr	235 gr
117 %	16 %	22 %	36 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
203 Kcal or 850 Kj	4 gr	20 gr	20 gr
10 %	1 %	2 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
583 Kcal or 2,441 Kj	10 gr	57 gr	59 gr
29 %	4 %	5 %	9 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 47.43 €
Per person : 11.86 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy "terre et mer" pots, Tatin apples with mascarpone cream, Lemon and lime cakes, Maroilles cheese quiche, Creamy risotto with vegetables , ... All
	Bread: You can get more informations, or check-out other recipes which use it, for example: Croque-monsieur gourmand, Home-made breadcrumb coating, Julia salad, Montlebon toast, Welsh (French Welsh Rarebit), ... All
	Dried morels: You can check-out other recipes which use it, like for example: How to rehydrate dried mushrooms, Paté en croute (terrine in a pie crust), Sausage mushroom and cheese crumble, Morel risotto with Vin Jaune and Mont d'Or, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Eggs "en cocotte" with spinach, Green beans with tomatoes, Chocolate and matcha tea biscuits, Baked apples from St Aubin le Vertueux, Corsican tarts, ... All

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