For ➍600 g white button mushrooms, cleaned & cut into chunks.
4 slices white bread (2 cm thick)
1 shallot, finely sliced
75 g butter
5 sprigs parsley, chopped
3 sprigs thyme
1½ cloves garlic, crushed
dash of balsamic vinegar or white wine
In a very hot pan, melt a knob of butter, over high heat. Color the mushrooms. Add another knob of butter. Reduce heat. Add the shallots and garlic.* Add the the parsley**. Pour a little dash of vinegar over the mixture. Add salt and pepper. Shake the mixture.
Remove crusts of the bread slices. Melt a knob of butter in a saucepan, over low heat. Coat the slices on both sides with melted butter. Put them in the oven. Toast them at 175°C until golden***.
Put a warm toast on each plate and spoon a generous amount of mushrooms on it.
Remove crusts of the bread slices. Melt a knob of butter in a saucepan, over low heat. Coat the slices on both sides with melted butter. Put them in the oven. Toast them at 175°C until golden***.
Put a warm toast on each plate and spoon a generous amount of mushrooms on it.
*Or only add 2 cloves of garlic, together with the mushrooms.
**Add a little butter with the parsley.
***Or put them in a toaster without butter.
The underground catacombs of Paris where the first place where mushrooms were cultivated all year long. In 1810 the experiment by horticulturist Chambry at the XIVth arrondissement gave splendid white mushrooms, since then known as champignons de Paris. The constant supply to restaurants and bistrots gave birth to several Parisian culinary classics. This one, the toast champignon, became a Belgian traditional snack in Brussels brasseries.
Try the related oven recipe.
