Mushrooms on Toast
From hollymayb 16 years agoIngredients
- 1.5 Lbs (or so- I never weigh them) mushrooms shopping list
- Nob of unsalted butter shopping list
- Fresh rosemary, 2 sprigs or so shopping list
- Bottle of beer (any kind- I've used both ale & lager) shopping list
- salt & freshly cracked black pepper shopping list
- 1 clove of garlic (raw or roasted; go with what you feel like) shopping list
- 2 slices of bread, toasted (again- go with what you like. We use flax bread) shopping list
- 1 oz cheese (ok, I'm sounding like a broken record, so see below for some flavor combos we like) shopping list
- *Heineken, fresh mozza torn in pieces* shopping list
- *Amber ale, gorganzola* shopping list
- *Dry Riesling wine, feta* shopping list
How to make it
- There is some debate over whether or not to wash mushrooms. I do. Always right before using them, under running water and dry.
- Coursely chop mushrooms- you want them kinda chunky
- Melt butter in large pan over med-high heat
- Add mushrooms, stir occationally
- When mushrooms have released their moisture, and it has almost all evaporated, add springs of rosemary & toss
- Add half a bottle of beer, and stir until it is reduced by half and coats the mushrooms like a gravy
- Remove from heat
- Remove sprigs of rosemary and fold in cheese
- Rub toast with a clove of garlic, then discard clove
- Pour mushroom mixture over toast and enjoy!
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