For lunch today I adapted this recipe from Smitten Kitchen giving mushrooms the ‘caviar’ treatment. True confession– I’ve never had a crumb of caviar in my life. But this recipe is exactly what I love to do in the kitchen– jazz up something simple to make it taste like much more than a few simple ingredients.
I haven’t the foggiest idea if my version tastes like caviar. But I can tell you it tastes yummy, and would look elegant on toast points at a Christmas party. Actually, it looked pretty darned good at lunch today with a bunch of hungry children, most of whom went back for seconds. So good that now at 11 PM as I type out the recipe, I find myself mightily tempted to wander into the kitchen and make another batch.
- 1/2 pound fresh button mushrooms
- 4 tablespoons butter
- 1 small white onion
- 1/2 teaspoon dried thyme
- 1/4 cup evaporated milk
- Salt and freshly ground black pepper, to taste
- Sliced bread
- Additional butter, for buttering bread
Mince onion. Melt 2 tablespoons of the butter in a large sauce pan over medium heat. Add onion and cook, stirring occasionally, until onion is soft and beginning to get some browned bits, 3-5 minutes.While onion cooks, wash and mince mushrooms. When onion has browned just a bit, add dried thyme, 2 more tablespoons of butter, and the minced mushrooms. Sautee over medium heat for 2-3 minutes. Add evaporated milk, and cook for a couple more minutes, until it liquid reduces a bit. Salt and pepper to taste. Toast and butter several slices of bread. (A crusty good quality bread would be best, but I used what I had: the tail ends of two different loaves of whole grain, storebought sandwich bread, and it was still wonderful.) Cut buttered toast into quarters. Spoon a tablespoon or so of mushroom mixture onto each toast point. Serve and enjoy!
Now for the recipes I’ve got my eye on, but haven’t found the time to make yet:
- Frugal Girl: Apricot Coffee Cake
- Chaos in the Kitchen: Pizza Egg Rolls
- Sass and Veracity: Chocolate Caramel Cookies
- InnCuisine: Sweet English Breakfast Porridge
- Ezra Pound Cake: Chocolate Spirit Fruitcake