Toast with Mushroom Filling
by Editorial Staff
Mushroom filling with delicate buttercream goes well with fried baguette slices. Such hot toasts can be served on the festive table.
Servings: 6
Ingredients
- Any forest mushrooms – 450 g
- Unsalted butter – 2 tbsp
- Olive oil – 3 tbsp
- Salt
- Ground black pepper
- Shallots (finely chopped) – 2 pcs. (1/4 cup)
- Fresh thyme (chopped) – 2 teaspoon.
- Cream frachet or fat sour cream – 1/2 cup
- Fresh parsley (finely chopped) – 1 tbsp
- Baguette (cut into 1 cm slices) – 18 slices
- Parmesan cheese (grated) – 1/4 cup
How to make a mushroom toast:
Directions
- Rinse the mushrooms well and put on a paper towel, let dry, and then cut the large mushrooms into quarters (leave the small ones intact).
- In a large saucepan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Place the mushrooms in a saucepan and sprinkle with a pinch of salt. Fry, stirring occasionally, until the liquid that forms during the frying process evaporates, about 5-8 minutes. Remove the pan from the stove, put the mushrooms on the board, let them cool, and then chop finely.
- Return the stewpan to the stove over medium heat, add one spoonful of each oil. Pour shallots, thyme into a preheated pan, and sprinkle with a pinch of salt. Fry onions until soft, about 3 minutes. Put chopped mushrooms, crème Fraiche (sour cream), and parsley in a frying pan with onions, salt, and pepper to taste. Cover the saucepan with a lid and extinguish the fire.
- Sprinkle the baguette slices lightly with the remaining olive oil and toast the toast on a roaster or grill. Put mushroom filling on toast and sprinkle with Parmesan.
Enjoy your meal!
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