Description
This was a totally new recipe for me, but one that I will make again and again. Thanks to Tom Kerridge for providing the base recipe. I made a few tweaks based on the ingredients I prefer, and the resulting dish was equally spectacular! I’m just so thankful I doubled up so I had plenty leftover for the week.
Ingredients
- 6 Tablespoons Butter
- 1 whole Shallot, Finely Chopped
- 3 cloves Garlic, Minced
- 16 ounces, weight Mushrooms (button Or White Cap), Sliced
- 1 ounce, fluid White Wine
- 2-½ ounces, fluid Fat-free Half-and-half
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Parsley, Finely Chopped
- 4 Tablespoons Parmesan, Grated
- 1 loaf French Bread Or A Baguette
Preparation
1. Melt a third of the butter in a large frying pan over a medium heat. Add the shallots and garlic and saute for 2-3 minutes.
2. Add the mushrooms. Cook and stir for a further 5 minutes.
3. Add the white wine, half-and-half, lemon juice, half of the parsley and half of the Parmesan, and gently simmer for 10 minutes.
Meanwhile, make the toast. You’ll likely need to do this in 2 batches.
4. Take a large skillet and melt another third of the butter over a medium-high heat. Add half of the baguette slices and give them 2 minutes on each side, then remove them from the pan set aside on a platter. Repeat with the second batch, using the remaining third of the butter.
5. Spoon a little of the mushroom mixture onto each piece of toast, then sprinkle over the remaining parsley and grated Parmesan as you serve.
