Deluxe mushrooms on toast

[Amfibius]

Recipe attributed to Shannon Bennett from Vue de Monde.

I wanted to make this dish as part of my part vegetarian diet where we try to have two vegetarian meals a week for healthier living. Don't be put off by the prolonged preparation - once you have the mushroom stock the dish is easy to make. This dish has hardly any oil, and the only fat comes from the cheese.

The dish contains a mushroom puree, topped by a mushroom fricasse, and topped by grilled gruyere cheese. It tastes incredible and is very cheap to make. The main expense is the cheese! Yesterday I fed 4 people for $15, and I have leftovers.

Mushroom Stock
Ingredients
- 1kg Swiss Brown mushrooms, sliced
- 1 onion
- 5 garlic cloves
- 10 sprigs of thyme
- 1 bay leaf
- 5 white peppercorns
- 350mL Madeira (known as Malmsey in Australia). Substitute: medium sherry
- 350mL dry white wine
- 1L chicken stock

Combine all ingredients into a slow cooker and boil until reduced by half. Strain the stock, discarding all the solids. Freeze and use as required. This also makes a fantastic base for a steak sauce and for mushroom soup.

Mushroom Puree
Ingredients
- 300gm Swiss Brown mushrooms, sliced
- 1 onion
- 2 cloves of garlic
- 1/2 lemon
- 200mL mushroom stock (see above)
- Salt and pepper

Fry the onion and garlic in a bit of olive oil until translucent, then add mushrooms and fry until soft. Add the stock and a quick squeeze of lemon and bring to the boil. Immediately transfer to a food processor (or use a stick mixer) and blend into a puree. It is important to do this when it is hot - you get a smoother puree. Adjust to taste with more lemon juice, salt, and pepper.

Mushroom Fricasse
Ingredients
- 300gm Swiss Brown Mushrooms, sliced
- 200gm Field Mushrooms, sliced
- 2 tbsp chopped tarragon
- 2 cloves garlic, crushed
- 2 shallots, finely diced
- 1/2 lemon, salt, pepper

Fry the shallots and garlic until translucent then add the mushrooms and fry until soft. Add the tarragon, then adjust with lemon juice, salt, and pepper.

Mushrooms on Toast
Ingredients
- Brioche bread cut into 1cm thick slices, crust trimmed (I used Pane di Casa)
- Slices of Gruyere cheese

Prepare the bread and toast both sides until brown. Spread the puree over the bread, and top with a healthy serve of mushroom fricasse. Top this with a slice of gruyere. Grill until cheese begins to turn golden. Serve immediately on warmed plates.

Goes well with a side salad.


Ran out of Gruyere so had to use cheddar.


Finished product.

[pugsley]

Oh yum! definitely going to have to give that one a try. They look fantastic!

[Smoke87]

I say try adding some banana slices on top next time

[ravenfiree]

awesome..I looooooooove mushrooms..don't know how anyone could not like them..best on the BBQ

[copious]

mate this looks fantastic well done

[JPdd]

all that awesome looking mushroom couldn't be good for gout heheh looks good.