I know a lot of people that have been out mushroom hunting lately, specifically for Morel Mushrooms. If you happen to hunt for them like my family does, you end up with so many of them that you run out of ideas on how to use them all up! I found a great recipe to use them in and it’s reminiscent of my childhood (we used to eat creamed beef on toast) which makes it even more enjoyable to eat!
1 tablespoon extra-virgin olive oil (or Grapeseed oil)
1 cup finely chopped onion (yellow or white)
2/3 cup white rice (or quinoa)
5 cups reduced-sodium chicken broth or vegetable broth
1 cup dry white wine
1/4 teaspoon salt, or more to taste
Freshly ground pepper, preferably white
1 ounce dried mushrooms
1 cup warm water
16 1/4-inch-thick slices baguette (whole-wheat)
2 teaspoons extra-virgin olive oil plus 2 tablespoons, divided (or Grapeseed oil)
1/4 teaspoon salt plus 1/8 teaspoon, divided
Freshly ground pepper to taste
12 ounces fresh wild mushrooms, such as morels, cleaned
3 tablespoons minced green onion
1 cup Creamy Sauce
2 teaspoons Dijon mustard
1 tablespoon dry sherry, or to taste
- Preheat oven to 400F.
- To make cream sauce: Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft but not browned, about 5 minutes. Add rice and cook, stirring, about 2 minutes. Add broth and wine and bring to a boil. Cover and simmer until the rice is very soft and the liquid is greatly reduced, about 25 minutes. Cool slightly.
- Transfer the mixture to a blender and puree, in batches if necessary, until smooth (or you could puree in the pot with an immersion blender if you have one…if not, consider picking one up, they’re handy for times like these). The consistency should be similar to a pourable sauce; add more broth or water as needed. Season with 1/4 teaspoon salt and pepper (use white pepper if you have it).
- Place dried mushrooms in a bowl and add warm water and let soak for about 20 minutes to re-hydrate.
- Meanwhile, brush baguette slices with 2 teaspoons oil and season with 1/4 teaspoon salt and pepper to taste. Place on a baking sheet and toast in the oven until lightly browned, 6 to 8 minutes. Set aside on the baking sheet until ready to serve.
- Cut fresh mushrooms into 1-inch pieces. Line a strainer with a paper towel, place over a bowl and strain the dried mushrooms; reserve the liquid. Squeeze the (re-hydrated) dried mushrooms to remove excess water, then chop into 1/2-inch pieces.
- Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add green onion and cook, stirring, for 1 minute. Add all the mushrooms and cook, stirring, until they begin to brown and the moisture has evaporated, about 5 minutes. (Add a few tablespoons of the mushroom-soaking liquid if the mushrooms start sticking.) Transfer the mushrooms to a bowl. Add 1/2 cup of the reserved soaking liquid, 1 cup of the Cream Sauce, mustard and sherry to the pan. Heat, stirring, just until the mixture starts to bubble. Return the mushrooms to the pan, season with the remaining 1/8 teaspoon salt and pepper to taste and gently stir until heated through.
- To serve, top each toast with about 2 1/2 tablespoons of the mushroom mixture and garnish with basil, if desired.
per serving (makes 8 servings, 2 toasts with sauce per serving)
6 g fat ( 1 g sat , 4 g mono )
0 mg cholesterol
26 g carbohydrates
1 g added sugars
5 g protein
2 g fiber
413 mg sodium