Best CroÛte Aux Champignons Recipes

Croutes Aux Champignons (Mushrooms on Toast) image

Provided by IngridH

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup onion, chopped
2 tablespoons butter
1 lb wild mushroom, sliced (chanterelles, cepes, or whatever you like)
salt
pepper
7 ounces dry white wine
4 ounces cream
4 slices bread, a hearty country bread is best
4 tablespoons grated parmesan cheese (or Sbrinz, if you can get it)

Steps:

Preheat broiler.
Melt the butter in a large skillet. Add the onion, and cook until softened, but not brown. Add the mushrooms, season with salt and pepper to taste. Cover and cook over medium heat until the juices start to run. Uncover, and cook until the liquid evaporates.
Add the wine, reduce by half. Add the cream, stir, and let simmer a few minutes, until thickened.
Toast the bread, and place on a baking sheet. Top with the mushroom mixture and grated cheese.
Place the toasts under the broiler, just until the top starts to brown. Serve immediately.

CROÛTE AUX CHAMPIGNONS image

Categories Mushroom

Number Of Ingredients 13

-Butter
-Sliced mushrooms: shitake (without stems), oyster, lambs foot, chanterelles or any other wild or market mushrooms
-French shallots (dry) finely chopped
-White wine or Noilly Pratt
-Veal stock
-Parmesan Reggiano finely grated
-Chives finely chopped
-Italian parsley chopped
-truffle oil (optional)
-Rustic bread sliced, toasted
-Baby arugula or spinach
-Olive oil
-balsamic vinegar

Steps:

-In a large pan, melt the butter and sauté mushrooms until they give up their liquid, about 5 min. -Add the shallots, the wine and the stock - enough to cover the mushroom mixture -Reduce the liquid (5 min or more) and add the cheese, allow to melt -Add the herbs (parsley & chives) and truffle oil if desired -Divide the mushroom mixture over toasted bread slices -serve beside arugula/spinach salad dressed with olive (or truffle) oil and balsamic vinegar