This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
237 K 3.9/5 (51 reviews)
2 hours 5 min.
Easy
46.75 €
4 people
8 IngredientsLast modified on: April 6th 2017
For 4 people, you will need:
- 1
100 g dried morels - 2
1 onion - 3
3 tablespoons olive oil - 4
30 g butter - 5
1 glass dry white wine (optional) - 6
400 ml liquid cream - 7
300 g bread - 8 50 g butter
- Total weight: 1,050 grams
Times for this recipe
Preparation: 8 min.
Resting: 1 hour
Cooking: 60 min.
All in all: 2 hours 5 min.
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
Rehydrate 100 g dried morels, and set aside the mushrooms "jus" (juice) you got.
Stage 2 - ⌛ 1 min.
Stage 3 - ⌛ 30 min.
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.
Cook the mushrooms in this mixture until all the liquid has evaporated.
Stage 4 - ⌛ 20 min.
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.
Cut the bread into thick slices and butter.
Stage 6 - ⌛ 6 min.
Stage 7 - ⌛ 3 min.
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
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 recipe | 440 RDI=170 % | 3,480 RDI=330 % | 300 RDI=50 % | 2,980 RDI=150 % | 12,480 RDI: 150 % |
| Per 100 g | 40 RDI=20 % | 330 RDI=30 % | 30 RDI=4 % | 280 RDI=10 % | 1,190 RDI: 10 % |
| Per person | 110 RDI=40 % | 870 RDI=80 % | 70 RDI=10 % | 750 RDI=40 % | 3,120 RDI: 40 % |
How much will it cost?
- For 4 people : 46.75 €
- Per person : 11.70 €
Change currency:
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)
Liquid cream
Like these other recipes: Plum and almond panna cotta, Cockles and cabbage with smoky cream sauce, Curried mussels with cabbage, Normandy seafood stew, Smoky sausage and mash, ... See them all 171
Bread
You can get more informations, or check-out other recipes which use it, for example: Soft Croque-monsieur with 3 cheeses, Beetroot salad with cashew nuts, Smoked tomato toast, Pan-fried cheese, egg and spinach toastie, Salad lyonnaise, ... See them all 76
Dried morels
Like these other recipes: Sausage mushroom and cheese crumble, Paté en croute (terrine in a pie crust), How to rehydrate dried mushrooms, Gratin of potatoes with morels and yellow wine, Morel risotto with Vin Jaune and Mont d'Or, ... See them all 5
Butter
Like these other recipes: Bechamel sauce, Tournedos Rossini, Yeast-based flaky dough (for croissants), Creamy spinach and potato gratin, How to prepare cockles, ... See them all 483
Other recipes you may also like
Boiling potatoes in their skins
Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and break up. The second suggests that if potatoes cool in their cooking water, they will absorb some of it, which will give them an unpleasant flavour. True or false? Let's try the... July 25th 2017628 K 34.4 30 min.
Wiener Schnitzel
A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs. September 7th 2018156 K4.1 1 hour 20 min.
Preserved lemons
For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil. These preserved lemons can be used in all sorts of dishes, especially with fish and poultry. December 2nd 2012141 K 15 12 hours 40 min.
Agen prune cake
This cake from Agen, in southwestern France, is a type of brioche. Inspired by the famous "tarte au sucre" (sugar tart), it is like a thick "galette" with a moist texture, filled with prunes and marzipan with Armagnac. September 16th 201858 K3 1 hour 55 min.
Auvergne gratin
Cauliflower, green cabbage, potatoes and of course Saint-Nectaire for this gratin with Auvergne flavors. December 10th 202327 K 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.