Dish 3 “Basque Mushroom on Toast”

“Basque Mushroom on Toast” Serves 2

3 tablespoons of oil
500 grams mushrooms, sliced

2 garlic cloves, chopped

2 tablespoons butter

3 tablespoons cream

¼ cup dry Sherry

½ small dried red chilly

¼ cup fresh parsley finely chopped

1 cup homemade beef stock or canned low salt broth

Heat 3 tablespoons of oil in a heavy large skillet over medium to low heat.

Add mushrooms and garlic, sauté till soft about 10 mins.

Add cream and butter, cook 1 min.

Add in sherry and chilly, simmer 3 mins.

Gradually add stock and cook until thickens slightly about another 10 mins.

Season with salt, pepper and parsley.

 

 

Heat grill brush French stick bread with a little oil and cook till golden.

To serve plate like you would a bruschetta.

This was a lovely creamy mushroom sauce that would work well with pasta or rice.

And for all you cooks, yes it was simple ... but tastes so good the Sherry and stock added a great flavour boost.