Basque Mushroom Toasts Food

MUSHROOM TOASTS

Steps:

• Wipe any dirt from the mushrooms with a damp cloth or paper towel.
• Cut off any tough stems; half smaller mushrooms and quarter larger ones to make approximate even sizes.
• Heat butter and 1 Tbsp of the oil in a 10-12 inch deep saute pan over medium-high heat.
• Add the mushrooms and a pinch of salt and cook, stirring often, for 8-10 minutes, until any liquid has evaporated. If the mushrooms become too dry add a drizzle of oil.
• Transfer mushrooms to a cutting board, let cool a few minutes, and chop coarsely.
• Wipe out the pan and set over medium heat with 1 Tbsp olive oil.
• Add shallots, thyme and a pinch of salt and stir for a minute or two until shallots are tender and slightly golden.
• Return the mushrooms to the pan and stir in the creme fraiche to heat through without bringing to a simmer.
• Remove from the heat and stir in parsley and more salt and black pepper to taste.
• Note: If you are making the mushrooms in advance stir in only 1/4 cup of the creme fraiche now and add the other 1/4 cup when reheating later.
• Just before serving position oven rack 6 inches below the broiler element and heat broiler.
• Place baguette slices on a baking sheet and brush with olive oil; Broil for a minute or two to toast.
• Spread warm mushroom mixture over toasts and sprinkle on the Parmigiano-Reggiano.
• Note: Do not at any time overheat the mushroom mixture once the creme fraiche has been added or the cream will break.

BASQUE MUSHROOM TOASTS

Steps:

• Heat 3 tablespoons oil in heavy medium skillet over medium-low heat. Add mushrooms and garlic; cook until tender, stirring occasionally, about 10 minutes. Add flour; stir 1 minute. Mix Sherry and chili; simmer 3 minutes. Add broth; cook until mixture thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Mix in parsley.
• Meanwhile preheat broiler. Brush bread with olive oil. Broil until golden.
• Arrange 1 toast slice on each plate. Spoon mushroom sauce over and serve.

MUSHROOMS ON TOAST

Steps:

• Toast the sourdough bread, cut each slice in half, then set aside. Heat a large frying pan with the olive oil. Fry the prosciutto in the pan for about 2 mins on each side until golden and crisp. Break into large pieces and set aside on some kitchen paper.
• Add the butter to the pan followed by the mushrooms. Cook for 2 mins, then add the garlic and crème fraîche. Cook for 3-5 mins more until the mushrooms are soft and lightly coated in the crème fraîche. Stir through a little parsley. Pile up on the toasts and top with the prosciutto and more parsley.

MUSHROOM TOASTS

Steps:

• Wipe clean, and thinly slice the mushrooms.
• Melt the butter in a skillet over medium heat.
• Add the mushrooms and cook until very well reduced and softened.
• We did this in 2 batches.
• Add the cream and bring to the boil, allow to reduce and thicken a little.
• Add the lemon juice, season very well with salt and pepper, and stir through the parsley.
• Meanwhile, slice the loaf into 10 slices.
• Butter with the extra softened butter (one side only) and place under the grill (broiler).
• Grill until golden on one side only and remove to a warmed serving dish.
• Pile the mushrooms onto the toasts and serve.