MUSHROOM TOAST. ~ Ham Pie Sandwiches

30 April 2009


What has been happening!!

Well, for one thing, John was a nice boy and made me nice snackins the other night. We present: MUSHROOM TOAST.

Oh man, I love mushroom toast. I love sitting on the counter watching a nice boy make the mushroom toast for me even more. Actually, I just love the nice boy even Even more. But still! MUSHROOM TOAST.

Mushroom toast.

butter/olive oil
sourdough/other good bread
salt, pepper, fresh herbs if you want them

Melt some butter in a saute pan on medium-low while you smash a bunch of garlic cloves with the flat of your knife. Remove the skins, leaving the cloves whole. You can use as much garlic as you want; I love garlic, so we used a good six at least.

Toss all your garlic into the pan, stir to distribute oil, and let it cook for five minutes or so. You want the garlic to soften and sweeten, so keep the heat just shy of medium. You can also put the lid on the pan, so they cook from the top down as well as the bottom up.

Now get out some mushrooms and cut them into thick slices. You can clearly use any kind of mushroom you like; we had some big white farmer's market dudes, clearly intended for stuffing. They didn't get stuffed, though; they got sliced. I have no idea how many we used. Maybe three big mushrooms? Something like that.

Throw all your mushrooms into the pan, adding more butter if you need it. At this point you can turn the heat up a bit, since the mushrooms (being fungus) will start to bleed off juice. Yay juice! Cook together, stirring occasionally, until the mushrooms are cooked through and their juices have reduced a bit. Put the lid back on the pan so the liquid doesn't totally evaporate. Salt; pepper.

As the mushrooms are finishing, toast some decent bread to your required specifications. I usually like my toast barely golden, but a darker, crispier toast will stand up to the juicy juicy mushrooms better. Sourdough is awesome here, but any bread you like should work.

When everything is done, put your toast on a plate and add a big pile of mushrooms and juice. Snip some fresh herbs over it if you have fresh herbs and are up for that kind of thing. We've been all excited about the sage plant, so I had my mushroom toast with bits of sage.

Eat it!

Depending on how quickly you eat, the thickness of your bread, the crispiness of your toast, and the juiciness of your mushrooms, you may need to use a fork instead of just picking up the toast and chowing down. That's ok! Eating utensils for life!

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