Side Pannel
Mushroom on Toast
Mushroom on Toast
- Recipe Submitted by Pasta on 03/30/2014
Category: Salads, Healthy Recipes, Mashrooms
Ingredients List
- 2 medium size mushroom (white button), sliced into 1/2cm (1/5”³) thick
- 1 sprig of parsley, finely chopped
- 1 slice of sourdough bread
- 2-3 sage leaves
- 10g (1 tbsp) grated cheese (I used Gruyère, but Parmesan works fine too)
- A garlic clove, mashed
- Olive oil
- Salt and pepper
- Olive Oil Béchamel
- 250ml (1cup) milk
- 1 tbsp flour
- 1 tbsp olive oil
- Salt, pepper and nutmeg
Directions
To prepare the béchamel, slowly warm up the milk over a low fire until it boils. Pour it in a jug and keep it aside. Rinse the pan, heat the olive oil over medium fire and add the flour. Stir constantly for a couple of minutes. Then pour the milk step by step whisking after each addition. You should get a smooth lump free texture. Keep on stirring until the texture thicken and get the consistency of a cream. Season with salt, pepper and nutmeg.
In a frypan over medium-high fire heat olive oil, add garlic and stir until fragrant. Add parsley and stir. Mix in mushrooms and cook for a couple of minutes stirring from time to time. Season with salt and pepper.
Spread the béchamel on the bread, top with mushrooms, sage leaves and grated cheese. Grill (broil) for 5 to 10 minutes. Serve with a green leaf salad.
In a frypan over medium-high fire heat olive oil, add garlic and stir until fragrant. Add parsley and stir. Mix in mushrooms and cook for a couple of minutes stirring from time to time. Season with salt and pepper.
Spread the béchamel on the bread, top with mushrooms, sage leaves and grated cheese. Grill (broil) for 5 to 10 minutes. Serve with a green leaf salad.
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