Mushrooms on Toast

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: Drinking gimlets after work doesn't leave lots of time to make dinner.

First of all, just because my kids have been out of town for a month does not give you the right to assume that was me sitting in a bar near Capitol Hill sucking down a gimlet straight up with colleagues several nights a week this month. 

Okay that was me. Which means there was not a lot of time to make dinner. Don’t judge, emulate! If fussy cooking and excessive stove use is too much for you this summer, why don’t you check out Mushrooms on Toast. 

Let’s break this down into Jenny yes and no:

Jenny yes: Best mushrooms, good eggs, extra tiny pat of butter in the pan, definitely brioche, chives if you have them.

Jenny no: Egg cups (you can crack your eggs in water with vinegar very carefully and remove them from the water just as carefully), sherry (better if you have it; if you do not use some wine), chervil (Jenny does not like the way it is spelled). 

Mushrooms on Toast by fiveandspice

Serves 2, generously

2 tablespoons butter
1/2 pound mixed mushrooms, wiped clean with a damp cloth and thinly sliced
1 tablespoon minced shallot
1 pinch chopped fresh thyme (dried thyme substitutes just fine)
2 tablespoons dry sherry
1/2 cup good chicken or vegetable stock
1/4 cup creme fraiche
2 large eggs, cracked into two cups, yolks intact
1 splash white vinegar
2 thick slices of brioche
2 teaspoons butter, melted
1 teaspoon chopped chives
1 teaspoon chopped chervil
Sea salt and freshly ground black pepper 

See the full recipe (and save and print it) here.

Photo by James Ransom