Here is a simple mushroom sauce which you can use over beef or chicken, or toast points. Fresh and bright, this sauce will add flavor and depth to your dish. Known as a classic British dish, mushrooms on toast is usually served with tea after work or as a light supper.
1 pound fresh mushrooms
2 slices buttered toast
1 small onion, chopped (about 1/4 cup)
2 Tbsp. olive oil
Juice of one lemon (about 1/4 cup)
1 tsp. ground nutmeg
1/2 tsp. salt and dash pepper
1 clove garlic
1/4 cup snipped parsley
- Use damp paper towel to clean mushrooms. Trim off stem ends – do not peel. Slice parallel to stem.
- Remove crusts from toast. Cut each slice of toast into 4 triangles.
- Cook and stir onion in margarine/butter and oil in 10” skillet, over medium heat, stirring occasionally, until tender.
- Stir in mushrooms, lemon juice, nutmeg, salt, pepper and garlic; reduce heat.
- Simmer uncovered 5 minutes; stir in parsley.
- Serve over toast triangles.
Food Mingle Blog Alternatives and Substitutions:
- You may omit the toast points and use the mushroom sauté as a sauce for beef or chicken
Source: “Betty Crocker Cookbook”