Sunday, May 20, 2012

Toast met Champignons (Toast with Mushrooms)

Here is another classic recipe from my mother in law.  This meal is really filling and delicious and definitely made for a busy weeknight.  You could also serve this as an appetizer or at a brunch with an egg on top.  The point is this dish has bacon, mushrooms (yes I put bacon first), shallot and parsley.  How simple and easy can that be?


3-4 strips thick cut bacon
2 small shallots finely chopped
1 lb mushrooms (we used shiitake) chopped into bite size pieces
2 tablespoons fresh chopped parsley
olive oil

1. Heat a large skillet over medium high heat.  Cook bacon until mostly crisp, about 5-7 minutes.
2. Remove bacon to a plate lined with a paper towel
3. Add shallots to bacon grease and allow to cook about 2-3 minutes
4. Add chopped mushrooms and allow to cook another 3-4 minutes
5. If you dish looks dry you can add a tablespoon or so of olive oil
6. Add parsley, salt and pepper to taste. Set aside and cover.
7. Prepare toast from your favorite loaf of bread.  Brush with olive oil if you like.
8. Place toast on a plate and cover generously with mushrooms.  Serve with an egg on top or a salad on the side.

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