|Wild Mushrooms on Toast|
Mushrooms on Toast
Serves 2 as a course or 4 as an appetizer
2-4 Slices of Buttered Toast (Udi’s Gluten-free bread works well)
1 TB Butter
4 oz. Mushrooms
|Morels and Pheasantbacks|
¼ Cup Dry White Wine
¼ Cup Heavy Cream
Salt to taste
Optional: 1 oz. Hard Grating Cheese (I used our Tomme Collins)
Over medium heat, sauté mushrooms in butter for 4-5 min. until soft.
Add wine, and cook until evaporated.
Turn heat to low, add cream; reduce a minute or two, until liquid is nearly gone.
|Mushrooms in Cream|
|Most Awesome Meatless Entree|