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Serves 8
2 tablespoons unsalted butter
2 shallots finely chopped
2 pounds white mushrooms, thinly sliced
4 tablespoons chopped mixed herbs (try fresh parsley, tarragon – or Mexican Mint Marigold or thyme – and chives)
8 thick slices of Mrs Baird's Texas Toast or any of your favorite Mrs Baird's Bread
2/3 heavy cream
Salt and fresh ground pepper
In a large skillet, melt the butter in a 10–12 inch pan over medium heat until it stops foaming. Add the shallots and cook until lightly browned. Add the mushrooms and sauté over medium–high heat (all stove tops differ so if yours runs hot, keep it at medium) until they've softened and their liquid has evaporated, about 5–8 minutes. Stir in the herbs and sauté for another minute or two.
When the mushrooms are done, toast the bread. Stir the cream into the mushroom mixture and season with salt and pepper to taste (you can also use white pepper). Butter the toast, if you like, and divide the mushroom mixture evenly over each slice. Serve immediatly.
This is wonderful for a different breakfast. A lovely appetizer before the meal or even a late night meal after a night out.
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