Ingredients
-
-
3
-
1
-
1 1/4
-
3/4
-
3/4
-
1/2
-
1/4
-
-
4
-
-
-
-
-
Directions
Creamed Mushrooms on Multigrain Toast, For breakfast, brunch, lunch, or a light dinner , rbswimmin’, what a slam-dunk hit! I could live on mushrooms, and this is a luxurious treat My husband tolerates mushrooms, but (before this dish was set before him) never much cared for them as the main feature I did add a splash of sherry to the cream sauce , I can’t understand how there are only 2 reviews on this wonderful dish If this isn’t better than Duxelles it is at least darn close
I usually prefer to eat this using a Snow Shovel 🙂
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Steps
|
1
Done
|
Melt the Butter in a Saute Pan Over Medium Heat; Add in the Shallots. |
|
2
Done
|
Stir/Saute 1-2 Minutes or Until the Shallot Begins to Soften. |
|
3
Done
|
Stir in the Mushrooms; Cook 6-8 Minutes or Until They Are Limp and Have Given Up Much of Their Liquid. |
|
4
Done
|
Add in the Stock, Cream, Salt, and Pepper; Cook Until the Liquid Reduces by About Half. |
|
5
Done
|
Arrange Toast on 4 Plates; Top Each With an Equal Portion of Mushrooms and Sauce. |
|
6
Done
|
Dust With Paprika and Serve. |
