I 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.