December 21, 2009

This is a tightwad take on a wonderful recipe from Smitten  Kitchen. Confession time: I’ve never had a crumb of caviar in my life.  But this recipe isexactly what I love to do in the kitchen– jazz up something simple tomake it taste like much more than a few simple ingredients. It looks very elegant on toast points.   I'm planning to bring it to my family Christmas party.

Serves: 12 or more as an appetizer

Preparation Time:  20 minutes

  • 1/2 pound fresh button mushrooms
  • 4 tablespoons butter
  • 1 small white onion
  • 1/2 teaspoon dried thyme
  • 1/4 cup evaporated milk
  • Salt and freshly ground black pepper, to taste
  • 4-6 pieces of sliced bread
  • Additional butter, for buttering bread

Mince onion.  Melt 2 tablespoons of the butter in a large sauce panover medium heat.  Add onion and cook, stirring occasionally, untilonion is soft and beginning to get some browned bits, 3-5 minutes.

Whileonion cooks, wash and mince mushrooms.   When onion has browned just abit, add dried thyme, 2 more tablespoons of butter, and the mincedmushrooms.

Sautee over medium heat for 2-3 minutes.  Add evaporatedmilk, and cook for a couple more minutes, until it liquid reduces abit.  Salt and pepper to taste. 

Toast and butter several slices ofbread. A crusty good quality breadwould be best, but I used what I had: the tail ends of two differentloaves of whole grain store-bought sandwich bread, and it was stillwonderful. Cut buttered toast into quarters.  Spoon a tablespoon or soof mushroom mixture onto each toast point.  Serve and enjoy!

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