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