Succulent Saturdays - Recipe of the Week

MUSHROOMS ON TOAST via BuzzFeed Food "This recipe is used with permission from Gather Journal. You can learn more about the journal (and see their beautiful photography) here."


Image by photo credit to Ngoc Minh Ngo


1/3 cup sour cream
1/2 tsp all-purpose flour
4 scallions, chopped
1 1/2 Tbsp unsalted butter
1/2 cup heavy cream
1/3 cup plus 2 Tbsp finely grated Parmigiano Reggiano
3-4 Tbsp extra virgin olive oil
10 oz wild mushrooms such as maitake, trumpet, or oyster torn into small cluster if large
1 clove garlic, finely chopped
3 Tbsp chopped flat leaf parsley
6 slices bread for toasting

1. Whisk together sour cream and flour in a small bowl.

2. Cook scallions, butter, and 1/4 tsp each salt and pepper in a skillet until scallions are tender. Add cream and simmer until just thickened, about 2 minutes. Stir in sour cream mixture and cook 1 minute. Removed from heat and stir in 1/3 cup cheese. (This can be made 3 days ahead and kept chilled until you're ready to serve.)

3. Heat oil in a large skillet until hot. Add mushrooms, season with salt and pepper, and sauté until golden, about 5 minutes. Add garlic and cook 1 minute longer. Stir in parsley and remove from heat.

4. Toast bread. Set oven to broil. Arrange toasts on a baking sheet and generously spread with scallion-cream and sprinkle with remaining cheese. Broil until brown and bubbly. Top with mushrooms.


For more of my favorite recipes check out my collection on Foodgawker