Deviled Mushrooms On Toast Recipe

Sep 29, 2012 9:01 am

Try a simple British brunch of mushrooms on toast

It’s usually deviled kidneys you get on toast, but I like 
to devil mushrooms. You still get all the flavor, and 
you can share them with your vegetarian friends too.

 

Servings: 4

Ingredients

3 tablespoon olive oil
2 pounds button mushrooms, wiped and trimmed
3 tablespoons brandy
3 tablespoon whole grain mustard
1 teaspoon paprika
3/4 cup heavy cream
juice of 1 lemon
6 slices of bread
2 2 tablespoons finely chopped flat leaf parsley
Salt and pepper
Directions: 
  1. Heat the olive oil in a skillet, add the mushrooms, and fry 
over high heat for 3 minutes.
  2. Add the brandy with great care as 
it may well catch alight as it hits the hot pan, but any flames will 
quickly die away.
  3. Allow the brandy to evaporate, then add the 
mustard, paprika, cream, and lemon juice. Reduce the heat to low 
and season with salt and pepper.
  4. Toast the bread then arrange the slices on serving plates. Add most of the chopped parsley to the mushrooms and stir well. Top 
the toast with the deviled mushrooms, sprinkle the remaining 
parsley and serve hot.
Level of Difficulty: 
Easy
Prep Time: 
5 minutes
Cooking Time: 
20 minutes
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