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.
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.
