Mushrooms on Toast

Ingredients

• Peel your mushrooms
• with a lump of fresh butter
• chopped parsley
• chives
• salt
• black pepper
• a pinch of grated nutmeg
• and some stock
• Butter some round slices of crust of bread

Method

1. 1

   Peel your mushrooms and place in a saucepan with a lump of fresh butter, chopped parsley and chives, salt, black pepper, a pinch of grated nutmeg and some stock, toss them until cooked.

2. 2

   Butter some round slices of crust of bread, toast them, and place on a dish.

3. 3

   Thicken the sauce of the mushrooms with yolks of egg, squeeze some lemon juice over them, and dish up on the pieces of toast.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 29. The excerpt below is the record exactly as published.

Mushrooms on toast. Peel your mushrooms and place in a saucepan with a lump of fresh butter, chopped parsley and chives, salt, black pepper, a pinch of grated nutmeg and some stock, toss them until cooked. Butter some round slices of crust of bread

Cook this with the app: pantry check, scaling, and the assistant.