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| 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
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| 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)
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| Sauteed Mushrooms |
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.
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| Mushrooms in Cream |
Adjust salt.
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| Most Awesome Meatless Entree |