MUSHROOM TOAST: A delicious creamy mushroom toast with plenty of spinach, parsley, and parmesan. A good lunch or a small weekend snack - It's not bad at all.
Recipe for mushroom toast
MUSHROOM TOAST: A delicious creamy mushroom toast with plenty of spinach, parsley, and Parmesan.
It just tastes so good.
A great lunch – or as a little snack for the weekend – It’s not bad at all.
The recipe is filled with love. It’s right below:
Servings: servings
Mushroom Toast
MUSHROOM TOAST: A delicious creamy mushroom toast with plenty of spinach, parsley, and parmesan. A good lunch or a small weekend snack - It's not bad at all.
Equipment
- Chef'S Knife
- Cutting Board
- Frying Pan
Ingredients
Mushroom Toast
- 200 gram Mushroom
- 100 gram Portobello Mushrooms
- 100 gram Karl Johan svamp
- 2 pcs. Shallots
- 1 handful Fresh spinach
- 56.8 gram Butter for frying
- 100 gram Whipping Cream
- Salt and Pepper
- Lemon Juice some
For the device
- 4 slices Sourdough
- 56.8 gram Butter for frying
- 1 handful Parsley finely chopped
- 1 handful Parmesan finely chopped
Instructions
- Clean or brush the mushrooms well. Cut them if they are too large. Peel and finely chop the onions.
- Heat a pan, add butter and sauté all the mushrooms over high heat until they get some color.
- Then add the shallots and sauté them for about 2 minutes.
- Add the cream and let it reduce for a couple of minutes until the mushrooms become deliciously creamy. Season the stew with salt and freshly ground pepper. And taste. You may also add a little lemon juice. Toss in the fresh spinach 30 seconds before serving.
- Fry the slices of bread in butter on a medium-warm pan until golden on both sides. And prepare your parsley.
For serving:
- Spread the mushroom stew on the toasted slices of bread and top the delight with freshly grated parmesan and parsley. Serve immediately.
- Enjoy.