As the days get shorter, the weather cooler and the colors around us change to yellow, orange and red, we love to cozy up after a walk in the woods with a warm and hearty meal and a glass of red wine. This recipe is one of the versions of the classic “mushrooms on toast”. It reminds me of fall in Denmark, where it’s often made with King Boletes – also known as Porcini – but any mushroom will do, and a mix of fresh and dried is delicious too.
Here is what we chose for 3-4 people:
- 1/2 stick of butter
- 1 medium size shallot onion
- 6 oz. shiitake
- 6 oz. oyster mushrooms
- 0.5 oz. dried morels
- Kosher salt
- Ground black pepper
- Half and Half (add until desired consistency)
- Fresh parsley
Chop up the onion into fine pieces. Rehydrate the morels, approximately 5 minutes. Slice mushrooms to desired sizes, we prefer a mix of smaller and larger pieces to add texture. Melt butter in a cast iron pan. Add the onion. Take the morels out of the water in which they have rehydrated and slice them up. Once onions are soft, add the mushrooms, stirring once in a while but allowing them to brown. Add salt and pepper, I like a good amount in this dish! Once mushrooms are fully cooked, pour over the cream and stir well. Let is simmer while you wash and coarsely chop the parsley, add to the dish, stir around, add more cream if it is too thick. Once it has reached a thick but still liquid state, turn off the heat and serve on homemade bread, baguettes, toast, brioche or whatever you fancy – voila!