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–+ servings

Creamy Mushrooms on Toast

Appetizers & Snacks, Lunch, Snacks
Field mushrooms browned in butter with shallot and garlic, simmered in cream until glossy, piled onto thick toasted country bread. Earthy, creamy, and comforting. The autumn croûte of the Jura!
Creamy Mushrooms on Toast recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Ingredients 

  • 300 gr mushrooms field mushrooms (rosés des prés)
  • 20 gr unsalted butter
  • 1 tsp vegetable oil
  • 1 shallot finely chopped
  • 1 clove garlic finely chopped
  • 60 ml dry white wine
  • 100 ml Double cream
  • 1 handful parsley flat-leaf or curly, finely chopped
  • 2 slices country bread
  • salt and black pepper

Equipment

Instructions

1. Clean the mushrooms

  1. Wipe the mushrooms with a damp cloth or brush off any soil with a vegetable brush. Don’t wash them. Slice the larger ones and leave the small buttons whole.

2. Brown the mushrooms

  1. Heat the butter and oil in a large frying pan over a high heat. Add the mushrooms and leave them for a minute or two to colour, then stir and keep cooking until the water they release has evaporated and they’re golden.

3. Add the shallot and garlic

  1. Lower the heat to medium. Add the shallot and cook for 2 to 3 minutes until soft, then add the garlic for another 30 seconds.

4. Deglaze with wine

  1. Pour in the wine and let it bubble, scraping the bottom of the pan, until it has almost completely reduced.

5. Add the cream

  1. Stir in the cream and simmer for 2 to 3 minutes, until the sauce thickens enough to coat the mushrooms. Season with salt and pepper.

6. Toast the bread

  1. While the sauce simmers, toast the bread.

7. Serve

  1. Spoon the mushrooms and sauce over the toast, scatter with parsley and serve straight away.

Notes

  • Check your mushrooms. If you have any doubt about what you’ve picked, take them to a pharmacy or a local mycological society before cooking.
  • Brown first, then soften. The mushrooms need high heat to colour; the shallot and garlic need a gentler heat so they don’t burn.
  • Reduce the wine properly. If it’s still sharp when the cream goes in, the sauce will taste thin.
  • No wine? Use the same amount of vegetable stock with a squeeze of lemon.
  • Crème fraîche works too. It gives a slightly tangier sauce and won’t split, so it’s a common French home swap.
  • Shop-bought chestnut mushrooms work if you don’t have foraged ones.