CookEat Recipe
Shallot Mushrooms on Toast
Canned mushrooms briefly fried with shallots, garlic and herbs, then simmered in their own liquid and a little white wine over toast.
Method
Steps
Step 1
Drain the canned mushrooms, retaining their packing liquid separately; measure no more than half a cup. Chop the shallots and garlic, and toast the bread shortly before the topping is ready.
Step 2
Melt the butter in a wide frying pan. Cook shallots and garlic over medium heat about 4–5 minutes until softened, then add parsley, thyme and the drained mushrooms. Fry 2–3 minutes, stirring, without scorching the garlic.
Step 3
Pour in the reserved mushroom liquid and the white wine. Simmer uncovered for the book's five minutes until the mushrooms are hot and the liquid lightly coats rather than floods them. Season with salt and pepper after tasting the canned liquid.
Step 4
Spoon the hot mushrooms and shallots over four pieces of toast and serve at once so the bread remains partly crisp.
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