Serve these rich and savory mushroom toasts as a healthy appetizer with a fork and knife. Wild mushrooms give the topping the best flavor, but any type of mushroom will work in this healthy recipe for creamy wild mushroom toast points. This recipe makes more Cream Sauce without the Cream than you’ll need for the mushroom toasts. Refrigerate or freeze the extra sauce and use it in place of heavy cream in any sauce or soup that calls for cream.
8 servings, 2 toasts each
Active Time: 1 hour 10 minutes |
Total Time: 1 hour 40 minutes
Cream Sauce without the Cream
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion
2/3 cup long- or medium-grain white rice
5 cups reduced-sodium chicken broth or “no-chicken” broth (see Tip)
2 teaspoons extra-virgin olive oil plus 2 tablespoons, divided
1/4 teaspoon salt plus 1/8 teaspoon, divided
Freshly ground pepper to taste
12 ounces fresh wild mushrooms, such as morels or chanterelles, cleaned
3 tablespoons minced shallot or green onion
1 cup Cream Sauce without the Cream
2 teaspoons Dijon mustard
1 tablespoon dry sherry, or to taste
Fresh basil for garnish
To prepare cream sauce: Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft but not browned, about 5 minutes. Add rice and cook, stirring, for 2 minutes more. Add broth and wine and bring to a boil. Cover and simmer until the rice is very soft and the liquid is greatly reduced, about 25 minutes. Cool slightly.
Transfer the mixture to a blender and puree, in batches if necessary, until smooth. (Alternatively, puree in the pot with an immersion blender.) The consistency should be similar to a pourable sauce; add more broth or water as needed. Season with 1/4 teaspoon salt and pepper, preferably white pepper.
To prepare mushroom toasts: Preheat oven to 400°F.
Place porcini in a bowl, add warm water and let soak for about 20 minutes.
Meanwhile, brush baguette slices with 2 teaspoons oil and season with 1/4 teaspoon salt and pepper to taste. Arrange on a baking sheet and toast in the oven until lightly browned, 6 to 8 minutes. Set aside on the baking sheet until ready to serve.
Cut fresh mushrooms into 1-inch pieces. Line a sieve with a paper towel, place over a bowl and strain the porcini; reserve the liquid. Squeeze the porcini to remove excess water, then chop into 1/2-inch pieces.
Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add shallot (or green onion) and cook, stirring, for 1 minute. Add all the mushrooms and cook, stirring, until they begin to brown and the moisture has evaporated, about 5 minutes. (Add a few tablespoons of the mushroom-soaking liquid if the mushrooms start sticking.) Transfer the mushrooms to a bowl. Add 1/2 cup of the reserved soaking liquid, 1 cup of the Cream Sauce, mustard and sherry to the pan. Heat, stirring, just until the mixture starts to bubble. Return the mushrooms to the pan, season with the remaining 1/8 teaspoon salt and pepper to taste and gently stir until heated through.
To serve, top each toast with about 2 1/2 tablespoons of the mushroom mixture and garnish with basil, if desired.
Per serving :
6 g Fat;
1 g Sat;
4 g Mono;
0 mg Cholesterol;
26 g Carbohydrates;
5 g Protein;
2 g Fiber;
413 mg Sodium;
222 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1/2 vegetable, 1 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate cream sauce (Steps 1 & 2) for up to 1 week or freeze for up to 3 months. Defrost overnight in the refrigerator or using the defrost setting on your microwave.
Tip: To make the sauce vegetarian, we like to use chicken-flavored vegetarian broth over regular vegetable broth for its hearty, rich flavor and pale yellow color. Look for “no-chicken” broth in the natural-foods section of well-stocked supermarkets.