mushrooms on toast

Mushrooms on Toast – Classic, Versatile, Healthy

Facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

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.
      Share this Recipe
      moroccan tagine

      Lean, Mean, Moroccan Tagine

      Facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

      I recall?my first dinner party with new friends after moving from an?isolated mountain town in Colorado to the bustling urban city of Portland, Oregon.?Most wouldn’t think of Portland as a bustling city, but compared to the hermit lifestyle I?d been living post-college, mixing and mingling with sophisticated?people while sharing an ethnic and?thoughtfully prepared meal was practically?culture shock.

      My hostess selected Moroccan food and designed her whole menu around the theme, with lamb tagine as the centerpiece. To say I was impressed would be putting it mildly. Up until that point, I don’t think I’d even tasted Moroccan food, much less cooked it. And when the complex combination of spices first hit my nose and then my tongue, I?was blown away by the array of smells and flavors. For the next few months, I kicked myself repeatedly for not?immediately asking for the recipe. And by the time I did finally ask for it, my hostess?couldn?t locate it, but thought it was in one of her magazines from the summer.

      Armed with a list of her subscriptions, I visited my local library and scoured the shelves on?a quest for Moroccan Lamb Tagine. Amazingly, I found the recipe she’d used?in an issue of Sunset, and though I?ve modified the recipe to suit my personal taste, it has since become a staple meal. Especially in colder weather. The heat and the spices warm you to the core, both body and soul.

      Some (definitely the ex-boyfriend) would be wagging a finger at me, saying how I ruined a perfectly classic dish by going?against the natural order of things. And maybe they’d be right; my additions might not be not traditional, but I think the changes are sound and create a better overall dish. The original recipe called for lamb (no potatoes, carrots, or currants), but?you’ll just have to trust me?on the improvements (or try both ways and judge for yourself). I think you could also use portobello mushrooms for a vegetarian/vegan alternative.

      Enjoy your Moroccan Tagine?with a sweeter style white wine. I selected an Oregon Gruner Veltliner from Reustle Prayer Rock, but I think an off-dry Riesling would be exceptional as well. Alternatively, you could?serve this with?red wine (especially if you make it with lamb), try a young Zinfandel to complement the spice profile.

      Lean, Mean, Moroccan Tagine
      Print Recipe
        Servings
        6 people
        Servings
        6 people
        Lean, Mean, Moroccan Tagine
        Print Recipe
          Servings
          6 people
          Servings
          6 people
          Instructions
          1. Brown meat in 3 tablespoons of olive oil in large pot (cast iron dutch oven preferred), then remove from pan.
          2. Add onions and garlic, stir often until onions become limp (not browned).
          3. Add all spices and stir 30 seconds until fragrant.
          4. Add broth, tomatoes, tomato paste, carrots, and potatoes and bring to a boil over high heat.
          5. Reduce heat, add olives, currants, salt and pepper, cover and simmer for one hour.
          6. Serve alone or over fluffy cous cous in large bowls, garnish with cilantro.
          7. Delicious served with warmed flatbread to soak up the broth. I buy ready-to-eat naan at New Seasons Market for ease.
          Share this Recipe