a peek inside the fishbowl

04 May, 2019

Mushrooms on toast

Posted by andrea tomkins in: Recipes and Food

When your family is away and you can eat WHATEVER YOU WANT, what meal do you make for yourself? Of course, this is a prime opportunity to serve yourself something the fam doesn’t like. (Which I prefer to eating cereal over the sink.) In the past, I’ve made myself big salads with candied salmon, enjoyed stinky cheese, or made something with tuna fish or beets, but more often than not it’s probably something made with mushrooms.

Mushrooms for toast

What got me thinking: I enjoyed mushrooms on toast at an event recently and I remembered how terribly deprived I am of mushrooms. I am the only person in my family who likes mushrooms, so we rarely have them here at Casa Fishbowl.

So yes, I am just a tiny bit obsessed right now. In fact, I’ve had mushrooms on toast twice in the last two days (once for lunch and once for dinner) and I’m debating whether or not to run out and buy another bunch and make it this weekend because they are just so good. One feels a little bit fancy eating mushrooms on toast, but it’s also very humble fare when you think about it – not to mention rich, earthy, savoury, meaty – this dish has it all.

Mushrooms on toast

– 1 shallot, finely diced
– blob of butter
– 1/2 pound cremini mushrooms, washed and chopped
– 1 TB or so of chopped fresh parsley
– 1 TB or so of full-fat sour cream
– sliced baguette

Grab a big frying pan and sautée the diced shallot in butter over medium-low heat until well-browned. Turn up the heat a bit and dump in the chopped mushrooms and cook, stirring occasionally, until soft and reduced. Maybe 10 minutes. Add parsley and sour cream. Stir until well-combined. Divide across toasted baguette slices. Sprinkle with freshly ground sea salt and pepper to taste. Eat! Enjoy! And if you’re like me, make it again tomorrow.


3 Responses to "Mushrooms on toast"

1 | Jinjer

May 5th, 2019 at 12:09 pm

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Yummo!!!!! I need that like right now.

2 | Jacquelyn

May 6th, 2019 at 10:19 am

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This is a personal favourite of mine. Try adding a splash of balsamic vinegar to finish the sauteed mushrooms – very umami! Also delicious with thyme subbed for the parsley and a splash of whipping cream to make a creamy sauce that soaks into the bread.

3 | a peek inside the fishbowl » Blog Archive More about mushrooms - a peek inside the fishbowl

May 7th, 2019 at 5:22 pm

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[…] week I shared a quick recipe for mushrooms on toast. I deeply regret not running out and shoring up my mushroom supplies because I have a serious […]

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  • andrea tomkins: I will definitely check that out Tiana!
  • Yana: There is one near the train in Carleton Uni
  • Tiana: Oh there's a great book, if you haven't read it already - Gathering Moss by Robin Wall-Kimmerer.
  • Quail: Mushrooming is a fantastic hobby. Take a course in late September. These fun fall outings are usually very productive and often led by keen experts.
  • a peek inside the fishbowl » Blog Archive More about mushrooms - a peek inside the fishbowl: […] week I shared a quick recipe for mushrooms on toast. I deeply regret not running out and shoring up my mushroom supplies because I have a se
  • Jacquelyn: This is a personal favourite of mine. Try adding a splash of balsamic vinegar to finish the sauteed mushrooms - very umami! Also delicious with thyme
  • Jinjer: Yummo!!!!! I need that like right now.

The Obligatory Blurb

My name is Andrea and I live in the Westboro area of Ottawa with my husband Mark. We have two daughters: Emma (19) and Sarah (17). I am the managing editor of our community newspaper, the Kitchissippi Times. I am a longtime Ottawa blogger and I've occupied this little corner of the WWW since 1999. The Fishbowl is my whiteboard, water cooler, and journal, all rolled into one. I'm passionate about healthy living, arts and culture, family travel, great gear, good food, and sharing the best of Ottawa for families. I also love vegetables, photography, gadgets, and great design.

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