Sherry-Creamed Mushrooms on Toast

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  Total time:

  15 mins

  Servings:

  4 (makes about 3 1/2 cups mushroom mixture)

  
  

  
  

  Oyster mushrooms cooked in cream, sherry and sour cream is a throwback to times when unabashedly rich fare was en vogue. Serve this version of the dish, adapted from a recipe in “Fantastic Fungi Community Cookbook” by Eugenia Bone, over toast. Cut the toasts into smaller pieces for an appetizer, or make this a main dish with a green salad on the side.

  
  

  Read more about “Fantastic Fungi Community Cookbook” here: New cookbook reflects mushroom mania, but not foraging’s full community

  
  

  Storage Notes: Refrigerate the mushroom mixture for up to 2 days.

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Ingredients

8 tablespoons (1 stick/4 ounces) unsalted butter

1 pound oyster mushrooms, coarsely chopped

1/2 teaspoon freshly ground black pepper

1 tablespoon all-purpose flour

Olive oil (optional)

3/4 cup medium-dry sherry

1/2 cup sour cream

1/2 teaspoon herbes de Provence

1/2 teaspoon dried tarragon

1/2 teaspoon Worcestershire sauce

1/2 teaspoon soy sauce

Pinch of cayenne pepper

1/2 cup heavy cream

4 slices toasted bread, such as brioche or challah

2 tablespoons minced fresh flat-leaf parsley, for garnish

Step 1

In a large skillet over medium-high heat, melt the butter. Add the mushrooms and black pepper and cook, stirring

occasionally, until the mushrooms have released their liquid and that liquid has evaporated, 5 to 7 minutes. Sprinkle

the mushrooms with the flour and stir to coat. If the pan looks dry, add the olive oil, 1 tablespoon at a time.

Step 2

Add the sherry, sour cream, herbes de Provence, tarragon, Worcestershire sauce, soy sauce and cayenne. Decrease the heat to medium and cook, stirring, until the sour cream has dissolved, about 2 minutes. The sour cream may

look curdled at first, but will eventually come together. Add the heavy cream and continue to simmer until the sauce

is smooth and the cream slightly reduced to the consistency of gravy, about 2 more minutes.

Step 3

To serve, divide the mushrooms and sherry-cream sauce over the toast pieces and garnish with the parsley.

Nutrition Information

Per serving (1 slice challah and 3/4 cup mushrooms)

Calories: 597; Total Fat: 44 g; Saturated Fat: 28 g; Cholesterol: 161 mg; Sodium: 456 mg; Carbohydrates: 36 g;

Dietary Fiber: 5 g; Sugar: 9 g; Protein: 9 g

Molten Double Chocolate Mug Cake

Active Time 1½ minutes

Total Time 3 minutes

No one ever says, when looking at a mug cake, “Why, that’s the prettiest thing I’ve ever seen.” But extremely yummy cakes in less than 3 minutes do have their price (and looks aren’t everything, in case you did not get the memo). Yes, these mug cakes call for yolks and I know that separating eggs is no one’s idea of a good time. While a whole egg in a mug cake makes it rise high, which we all love, it also makes it taste like rubber, which we don’t love. And you can use the leftover egg white in a batch of coconut macaroons, so there’s that, too. 

Finally, a word to the mug-cake-making wise: The size of your mug and the strength of your microwave will both impact the success of your cake. Using a 12- to 14- ounce ceramic mug guarantees no overflowing of cake in my microwave, but if yours is all-powerful, consider preparing and microwaving yours in a cereal bowl for assurance.

Ingredients

2 Servings

3 Tbsp. vegetable oil

½ cup (50 g) granulated sugar

1 large egg yolk

½ tsp. vanilla extract

3 Tbsp. sour cream

½ tsp. baking powder

½ tsp. kosher salt

3 Tbsp. all-purpose flour

2 Tbsp. Dutch-processed cocoa powder

3 Tbsp. semisweet chocolate chips

Vanilla ice cream, for serving

Step 1

Stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave-safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.

Step 2

Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1 ½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.

Step 3

Let cool briefly— it will collapse—sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot—be careful! Enjoy ASAP with vanilla ice cream.

Variations

For Molten Rainbow Sprinkle Mug Cake, substitute 2 tablespoons of all-purpose flour for the cocoa powder and 1 tablespoon of rainbow sprinkles for the chocolate chips. For Molten Chocolate Chip Cookie Mug Cake, substitute 3 tablespoons of light brown sugar for the granulated; omit the sour cream, and substitute 1 tablespoon of all-purpose flour for the cocoa powder and a rounded  teaspoon of baking soda for the baking powder. Microwave on high for 1 to 1½ minutes, depending on your microwave. A 10-ounce ceramic microwave-safe mug should work here.

Cookbook cover of Snackable Bakes by Jessie Sheehan.

Excerpted from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats by Jessie Sheehan. Copyright © 2022. Published by Countryman Press, an imprint of W.W. Norton. Buy the full book at Bookshop, Amazon, and W.W. Norton.