Toast

Mushrooms on Toast

by:
July 29, 2013

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.

Mushrooms on Toast from Food52

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

 

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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14 Comments

EmilyNunn August 17, 2013
Thank you, jestei and fiveandspice. This is just what I needed!
 
cucina D. August 12, 2013
This is fabulous and includes all my favorite ingredients. The next time I fast a blend of mushrooms, I will be saving some for this dish as my breakfast the next day!
 
mklug August 8, 2013
This may seem strange, but somehow "stuff on toast" always strikes me as so glam. It makes me think of being some beautiful '30s movie starlet, lounging about in my satin wrap and marabou feathers, sharing a midnight dinner after my latest film opening. Yes, I have a rich fantasy life. Thank you for spotlighting this!
 
Author Comment
Jestei August 12, 2013
wow i love this. it calls for a special glass.
 
Oui, C. August 6, 2013
I could live on this dish alone. Well, maybe this dish and some wine.
 
Author Comment
Jestei August 12, 2013
concur
 
fiveandspice July 30, 2013
Glad you liked it Jenny! (Also, I totally feel that way about chervil too sometimes. My feelings about it seem to depend entirely on whether I can find it in the market when I want it.)
 
Author Comment
Jestei August 12, 2013
it is funny that way
 
Fairmount_market July 30, 2013
Yum! And a good dinner to keep in mind when kids are in town as well. Mine love any excuse to have breakfast for dinner and both would like this, minus the mushrooms, which just means more for the grownups.
 
Author Comment
Jestei August 12, 2013
great thoughts
 
irinaleibo July 29, 2013
I have made this with cremini and artichoke quarters, sauteed with shallots in butter. Fantastic.<br />Cheers<br />irina
 
Author Comment
Jestei August 12, 2013
wow that sounds divine i want to try that as well
 
mungo July 29, 2013
Oh, I've been making a very unfancy version of this all summer (button mushrooms and ciabatta, which is the nicest bread my local shop sells), but it hadn't really occurred to me to take it to the next level. Brioche..mmm...
 
Author Comment
Jestei August 12, 2013
brioche does make it special