This recipe appears in:Sunday Brunch: Mushrooms on Toast
Like any great brunch, this dish comes together quickly with few ingredients that won't be in the pantry. Mushrooms on toast are a classic dreary morning breakfast, made better by a pot of hot black tea and a newspaper. Although button mushrooms are a great easy standard, there are so many fantastic mushrooms to choose from it can be hard to stick with just one. Try a variety of different mushrooms to give this brunch standard a new twist.
Other than switching out the mushrooms, a few other ingredients that can be a good alteration to this basic recipe are red or white wine (deglaze before you add the stock), any sort of fresh herb (outside of the parsley garnish) or my personal favorite—a fried egg on top.
- 1 tablespoon butter
- 1 onion, finely chopped
- 32 ounces fresh button mushrooms, thinly sliced
- 1/2 cup chicken stock
- dash Worcestershire sauce
- 1/4 cup cream
- Kosher salt and cracked black pepper
- 4 slices bread
- Finely chopped parsley (optional)
Melt butter in large skillet over medium high heat, add onions and cook until soft and beginning to brown. Add sliced mushrooms and cook, stirring often, until mushrooms begin to brown and release their liquid. Cook until only a few tablespoons of the liquid released from the mushrooms are left in the bottom of the pan.
Add chicken stock and bring to a simmer. Season with Worcestershire sauce, then add cream and continue to cook until liquid has reduced and sauce has begun to thicken. Toast the sliced bread. Season mushrooms to taste with salt and pepper, and top each piece of toast with an even amount of mushrooms. Garnish with sliced parsley.