I am in love with mushrooms lately. Roasted, sautéed, whatever the way, they’re delicious! There are some restaurants around Calgary who are serving up their tasty takes on mushroom toast. I had a craving for some creamy, mushroom goodness, but wasn’t in the mood to leave my house, so tried to come up with a variation myself.
This recipe is not quite as taste bud-exclaiming as the stellar dishes you’d find at some Calgary restaurants, but my home version hit the spot on a cold, winter day just fine. The egg yolks added at the very end give it a carbonara-like richness, which is what really brings this one home, I think!
What you’ll need…
1 TBSP butter
1 TBSP flour
1 1/2 cups half and half
2 TSP smoked paprika
1 TSP chili powder
1/2 TSP cayenne pepper
1 bulb roasted garlic (chopped)
1 1/2 TBSP grape seed oil
3 cups crimini mushrooms (1/4? sliced)
2 egg yolks (lightly whisked)
4 slices ciabatta bread (toasted)
2 cups spinach (blanched)
salt and pepper
1. Start off by melting the butter in a medium pot on medium-high heat. Once melted, stir in the flour and let cook for 2 minutes to form a roux. Next, pour in the cream, paprika, chili powder and cayenne. Stir and let the pot come to a simmer. Reduce to medium heat and let cook until the mixture starts to thicken, about 4-5 minutes. Add the roasted garlic to the pot, season liberally with salt and pepper and reduce to low heat and keep warm on the stove.
2. Now, pour the grape seed oil in a large pan on high heat. Once the oil is hot, fry the sliced mushrooms until golden brown and crispy, about 2 minutes per side. Do this in two batches as to not crowd the pan. After frying, place onto some paper towel to absorb any excess oil.
3. Remove the garlic sauce from heat and quickly whisk in the egg yolks (tempering them first with some of the hot liquid). Add the mushrooms to the pot and stir gently until evenly coated.
4. To serve, place generous helpings of the creamy mushrooms on top of freshly toasted bread with some wilted greens or serve family style in a serving bowl with a pile of toast on the side for dipping. Finish with a good cracking of black pepper!
Total cook time…15 min
Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.
Posted: Fri, Feb 01 2013
by Souzan Michael