Sautéed Mushrooms in Vermouth over Crusty French Bread
I needed some comfort food on Monday night but was not in the mood to get too involved in cooking anything that took longer than … what, a few TV commercials? I fell back on my reliable go-to instant comfort food, Mushrooms on Toast. This is a pretty simple recipe, but still works its magic when needed. I try to mix up the variety of mushrooms in the recipe and I happened to have left over shiitake, button and baby bellos used in a mushroom tart on the weekend, so they became the mushrooms of choice. If I were being ambitious I would serve this with a small green salad and Green Goddess Dressing.
Ingredients:
4 cups fresh mushrooms: white, baby bello, and shiitake
4 Tbl butter
2 Tbl flour
1 Tbl olive oil
Pinch of Salt
4 slices sourdough french bread
Splash of dry vermouth
1/2 tsp Worcestershire Sauce
1/4 cup sour cream
3/4 cup heavy cream
1 Tbl chopped parsley
Juice of 1/2 small lemon
1/8 tsp each of celery salt and onion powder
1 clove garlic – cut in half
3 Tbl slivered chives (chop on diagonal)
Method:
1. Clean and wipe dry the mushrooms. Cut off end (but not the whole stem) and slice the mushrooms.
2. Add olive oil and 2 Tbl butter to pan, add mushrooms, and brown on high heat for 2 minutes and then turn down to medium and cook till they have a nice brown edge to them. Add healthy splash of dry vermouth (about 2 or 3 Tbls) and let the alcohol cook down for about a minute. Remove mushrooms to a plate and cover to keep warm.
3. Cut medium thick slices of french bread and put under broiler – toast both sides. When done, run the cut piece of garlic clove over each slice.
4. Add 2 Tbl of butter to pan and then 2 Tbl of flour to make a roux. Blend and then slowly add the heavy cream (turn down the heat to Medium), stirring constantly. Add 1/8 tsp of celery salt, and 1/8 tsp of onion powder, mix and bring to a boil.
5. Immediately turn down heat to low and add the sour cream, parsley, lemon juice, and Worcestershire Sauce. Using a whisk, mix till smooth and lump-free.
6. Place two pieces of toast on plate, spoon some of the sauce over the toast and then place 1/2 of the mushroom mixture on top. Drizzle a small teaspoonful of the sauce over the mushrooms and top with slivered chives.
Serves: 2
looks like a pretty fancy mushrooms on toast! If this is your simple comfort food, I’d love to see what you put out for guests 🙂
It really is very easy and very fast – I just like a lot of “stuff” in the cream sauce and I have been making this since I was about 10 (only then I used canned mushrooms pieces as I wasn’t allowed to touch the Knives!) And oh yes, I didn’t use Vermouth then, I swear.
Pining this now… I have been craving mushrooms lately. Can’t wait to try this, especially with the vermouth.
Great -let me know how it turns out for you.
Quick, simple, and delicious. Sometimes that’s all you need for a very satisfying meal. I have to keep this post in mind. It will make a great “go-to” recipe when I just don’t feel like heating up a pan. Thank you. 🙂
Thanks John! Yes it is quick and easy but satisfies the taste buds!
This sounds wonderful!
Thanks!
I need to get some vermouth, this wonderful recipe reminded me how much I like it. Must try!
Vermouth in this recipe is essential for me, as there is very little acidity – but white wine would work too.
Looks divine!
Thanks for visiting my blog!
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Could eat one of these right now!!