mushrooms on toast

Mushrooms on Toast – Classic, Versatile, Healthy

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mushrooms on toastI love a recipe that serves many purposes. This recipe is just that, and will surely become a staple in your repertoire. For me, Mushrooms on Toast is a snapshot of my childhood, delivering a plate of nostalgia and comfort in every bite. I’ve seen recipes for Mushrooms on Toast dating back to the early 1900’s. My mom told me that her recipe came from when they lived in England. She said that it was a dish served after work as a snack before the dinner meal. That may or may not be true, but I do know that it can either be a light and healthy breakfast, a satisfying snack, a quick and tasty dinner, or an elegant appetizer; you decide.

Whatever you decide to make it for,?just ensure there?s enough leftovers for hash the next morning, because that might be enough of a reason to make this dish in and of itself (just ask my son Shayden).?You can substitute many of the ingredients for whatever you have on hand, creating new and exciting versions every time you make it. And the piece de resistance?

Mushrooms are one of those lesser known super foods. They?re loaded with protein and nutrients, and often referred to as the meat of the vege kingdom. If you?ve ever had a portabella off the grill or in a burger, you understand what I mean. Mushrooms are?also low in fat with medicinal properties proven to enhance immune function. So take advantage of an easy recipe with health benefits too many to count, and enjoy again and again.

I?ve modified my mother’s recipe and created a variation of the classic Mushrooms on Toast recipe to suit my tastes dietary needs. Traditionally, this recipe is laden with butter, heavy cream, and creme fraiche, and though delicious, it’s not healthy. This version is paleo, and with an easy substitution of vegetable broth for chicken, it?s vegetarian and vegan as well.?Use curry powder in place of the herbs, or substitute rosemary and/or parsley for the thyme and sage. You can even try adding red pepper if you like a little kick. The beauty of this dish is its versatility. Make it your own.

I served it with a 2015 Knudsen Vineyards Chardonnay that I used for cooking as well.?The dish brought out the attractive savory and herbaceous qualities in the wine. Tomorrow I intend to try it with Duck Pond 20-year-old sparkling wine. Reviews to come, stay tuned.

mushrooms on toast
Mushrooms on Toast
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
mushrooms on toast
Mushrooms on Toast
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Put oil in large saut? pan and heat over medium high heat.
  2. Add garlic and stir.
  3. Add mushrooms and stir.
  4. Add whole sage and thyme.
  5. Let cook until mushrooms release their liquid and are soft.
  6. Push mushrooms and herbs to the side of the pan.
  7. Add oil and let heat up.
  8. Add flour and stir into oil and brown slightly to make a roux.
  9. Add wine and broth and stir throughout mushrooms until sauce thickens (about 1-2 minutes).
  10. Discard cooked herbs.
  11. Add salt and pepper to your liking.
  12. If too thick, add additional liquid as necessary (you need to use your cooking instincts here).
  13. Toast bread.
  14. Spread mushrooms over toast, garnish with a sprig of fresh herbs, and serve immediately.
  15. If serving as appetizer, cut toast into triangles for bite size finger food.
  16. If serving for breakfast, top with a fried egg, or serve over scrambled eggs.
  17. If serving for dinner, pair with a side salad and glass of white wine.
  18. Use curry powder in place of the herbs, or substitute rosemary and/or parsley for the thyme and sage. You can even try adding red pepper if you like a little kick. The beauty of this dish is its versatility. Make it your own.
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allison inn and spa

The Cuv?e Weekend – Food and Wine Retreat Returns to Allison Inn & Spa

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Press Release:

allison inn and spaOregon luxury resort hosts an exceptional blend of Northwest food & wine experiences featuring celebrated guest chefs

Willamette Valley, Oregon ? December 15, 2016 ? For the third year, the award-winning?Allison Inn & Spa?in Newberg, Oregon will offer a wine and culinary retreat in the Willamette Valley. Featuring a weekend of Northwest wine and food, the 3rd?annual?Cuv?e Weekend?will take place February 24-25, 2017.

New this year, The Allison?s Executive Chef Sunny Jin, whose pedigree includes stints at The French Laundry in Yountville, CA; Tetsuya in Sydney, Australia and El Bulli in Spain, will collaborate with four all-star chef friends who have worked together in the past and are alumni of The French Laundry. The seasoned culinary line up for Cuv?e Weekend 2017 at The Allison Inn & Spa and JORY includes:

  • Chef Rodney Wages, most recently Chef de Cuisine at Morimoto Napa, Saison and Atelier Crenn, who has opened his own pop up R.T.B Fillmore in San Francisco.
  • Chef Jonathan Mizukami whose background includes stints at El Bulli, Alan Wong?s, Per Se in New York, The Vintage Cave, Grant Achatz?s Alinea in Chicago and Heston Blumenthal?s The Fat Duck in Bray, Berkshire, England.
  • Chef Joel Stocks, previously Sous Chef of the two Michelin-starred Graham Elliott Restaurant in Chicago and currently presides over Holdfast in Portland.
  • Executive Pastry Chef Courtney Schmidig of Benu in San Francisco rounds out the team. Prior to her time at The French Laundry, Courtney also spent time at The Fat Duck? and Le Manoir in England, Le Meurice in Paris and Arzak in Spain.

The Cuv?e Weekend?begins on Friday, February 24 with an exclusive tasting event, the?Cuv?e Stroll, from 5:00pm – 7:30pm, which will be held at The Allison Inn & Spa. Guests will taste their way through 14 wineries with 20 artisan food and beverage purveyors in a luxuriously relaxing atmosphere. Tickets for the exclusive?Cuv?e Stroll?are $50 and the proceeds will benefit?YES, Yamhill Enrichment Society. For reservations and tickets, visit:?http://bit.ly/2hmuihc.

Coinciding with the?Cuvee Weekend, on Saturday, February 25, the?Oregon Chardonnay Celebration?offers oenophiles an educational seminar and wine sampling from over 40 premier Oregon producers. The seminar, ?Roadtripping through Oregon?s Chardonnay Country? features Food & Wine Magazine?s Ray Isle as moderator with five winemaker panelists. The seminar will be held from 1:00pm – 3:00pm, followed by the Grand Tasting from 3:00pm ? 5:30pm. Seminar and tasting tickets are $170, Grand Tasting only tickets are $85. For reservations, visit:?oregonchardonnaycelebration.org.

On Saturday evening, visitors are invited to partake in a five-course, prix fixe dinner featuring the region?s top wineries. For one night only at the resort?s signature restaurant?JORY, Executive Chef Jin will collaborate with Chefs Wages, Stocks, Mizukami and Schmidig to offer one course from each chef, with top tier Oregon wine pairings. The five-course dinner is $110 per person, with an additional $75 wine pairing available (gratuities not included).? For reservations, call:?503-554-2526

?We are dedicated to providing the best cuisine and wine from the Willamette Valley and are delighted that this year we will be collaborating with a group of celebrated chefs for the third annual?Cuv?e Weekend?at The Allison,? said Pierre Zreik, Managing Director of The Allison Inn & Spa. ?We are committed to giving back to our community and look forward to offering guests access to exceptional local wineries and purveyors at Cuv?e Stroll, as we showcase what makes the Willamette Valley truly special.?

To book a stay at The Allison Inn & Spa during Cuv?e Weekend, ?call?(503) 554-2525?or toll free?(877) 294-2525.