These just melt in your mouth!
For a long time in my life, the concept of any type of melts was unappealing. It likely had something to do with the book Angleworms on Toast, a children’s stroy written in the 1940s that was popular among my cousins for pre-bedtime reading at our cottage. The story is about a boy Tommy, whose one desire in life is to eat “Angleworms, creamed on toast”. When he comes home “sick” one day from school, his family specially dig up some worms for him and the cook produces a creamed rendition of the worms. Needless to say, this book was unsuccessful in converting me into a fan of creamed food on toast.
Opening the fridge last night, I discovered that not shopping in over 10 days offered minimal choice for supper. The vegetable supply was down to potatoes, onions, carrots, and a package of sad looking mushrooms. Sautéed mushrooms in sherry and cream never fails to please (and they are a great way to use up mushrooms past their prime), so I decided the thing to attempt was creamed mushrooms on toast.
The results surpassed my expectations. Simple, yet delicious, these mushroom melts literally evaporated. The bubbly cheese beautifully complemented the delicious mushrooms. One toast would make an elegant starter for a dinner party, while two with a salad makes a quick, easy, and delicious dinner!
Mushroom Melts
(2 servings)
Ingredients:
1 tablespoon butter
1 onion
1 clove garlic
1 pound mushrooms (about 12-15), diced
Splash of sherry
¼ cup light cream
Splash of sherry
Parsley
4 pieces of toast
Mozarella cheese, grated
Directions:
Preheat oven for broiling. Meanwhile, sweat onion and garlic in butter over medium heat in frying pan. Add mushrooms and sauté until golden. Deglaze the pan with a splash of sherry, followed by the cream. Bring the juices to a boil, allowing the mushrooms to absorb most of the sauce. Season to taste with salt and pepper and parsley.
Spoon the mushrooms over four pieces of toasted bread. Sprinkle as much cheese as desired on top of mushooms. Broil mushroom melts for 2-3 minutes, or until the cheese is bubbly and golden. Enjoy!
– Catherine
Gourm(eh)? 