When you have a recipe archive of almost a thousand recipes, goodies are bound to get overshadowed with the passing of time. Some especially good recipes are worth a double-take, or a revisit of sorts. For this blessed Day of Arafa, I decided to revisit my mother’s mushroom cream toast, originally published almost four years ago, as it makes for an especially good Eid breakfast tomorrow. The only other recipe I revisited thus far is the elegant beetroot carrot salad. Coincidentally, both recipes are my mother’s, and both recipes I recreated by memory as she rarely used books in her cooking. We used to have this for a decadent holiday breakfast or brunch, but it would not be out of place to be served an elegant appetizer if cooked with a bit of garlic wither. Since discovering and perfecting the whole wheat bread loaf, it has been my favorite bread for this recipe. Any rustic artisan bread boule would do though, and to be honest, even regular toast would do in a pinch.
750g fresh mushroom, mixed variety
4 Tbsp butter
1 tsp salt & pepper
2 cups whipping cream
1 loaf rustic bread
butter to fry the bread
Thickly slice your rustic or wholewheat bread loaf or boule, and generously butter both sides of each slice.
In a hot pan over medium heat, brown the buttered slices of bread until golden on the exterior, but still soft on the inside.
Arrange toasted bread in a single layer in your serving dish.
Slice all your mushroom and saute in the hot butter until wilted.
Add salt and pepper to taste, then add the whipping cream.
Stir over medium heat until the cream is heated through, then spoon the mushroom and the sauce over the fried toasted bread.
صحة و عافية