Mushrooms on Toast
February 8, 2010 § Leave a comment
I was looking for something to make for myself for a light supper, what with the big brunch we had earlier today, and I decided that, with the five mushrooms left over from the brunch and a shallot I had sitting there for some time (I am new to shallots, you have to understand), I was going to make mushrooms on toast. I learned this recipe from a wonderful, easy to follow Russian-American cookbook with a terrible, straight-out-of-Borat title: Please To The Table, which is a direct translation of a Russian expression for “The dinner’s been served.” Notice the awesome pseudo-Chagall cover art.
Seriously, though, it’s a great cookbook, which is why it boasts 41 five-star customer reviews. To me, the greatest challenge of using recipes from the Russian sources is that I neither understand the Russian measurements, nor do I have the ingredients they call for, but here all of the measurements are standard American, and it will tell you things like “If you cannot find the fruit leather from a rare Caucasian sour plum called for in this traditional Azerbaijani recipe, substitute the tamarind concentrate instead.” Not that I know what tamarind looks like. But I’ve made many a traditional recipe from this book and they all came out just as I remember, down to fig preserves.
Anyhow, here’s what I did:
All I had was five mushrooms, a forgotten shallot, and a clove of garlic already peeled for this morning’s brunch but never actually used.
Next, I reached for some sour cream and some butter. Don’t worry, I didn’t actually use the whole stick – just a few tablespoons. I mean you don’t want the stuff to burn, do you?
This is becoming a familiar sight by now…
Saute the stuff in butter: The shallots and the garlic first.
When the shallots begin to turn color, throw in your mushrooms,
until everything looks like this!
Now turn off the heat and stir in some sour cream and a tiny bit of lemon juice.
Toast two slices of bread in a toaster,
and spread the warm mushroom-sour cream mixture on top. Yum! Yum, yum. Just like back in the Old Country I’ve never known.
Mushrooms on Toast
- Several mushrooms, sliced
- 1 small onion or a shallot, chopped
- 1 clove of garlic, chopped finely but not quite minced
- 3/4 C sour cream
- a dash of lemon juice (just a tiny bit though – it can get too lemony in a hurry)
- salt and pepper to taste
- 2 T butter, for sauteeing
Sautee garlic and shallots in butter briefly and add the mushrooms. When the vegetables turn golden-brown, remove from heat and stir in the sour cream and the lemon juice. Adjust seasonings and spread on a just-toasted slice of bread.