Champignons Sautes au Beurre on Toast

Version 2 of Sautéed Mushroom Toast

Have you ever had "Mushroom Toast?" It's seriously wonderful. I got the idea from the recipe for "Mushroom Toast" on pg. 36 of The Breakfast Book by Marion Cunningham, but she used lemon, which I wasn't in the mood for. I think the pan-toasted bread added a lot to the "yum" factor! This is what I did:

Sauteed Mushrooms on Buttered Toast v.1
1 Can mushrooms
Good toasting bread
Butter
Salt
Pepper
Swiss Cheese

Heat a non-stick skillet and add 1 T butter and allow to melt and heat to the "foam" on the butter stage. Drain mushrooms and add to pan. Allow to heat and cook on low to medium heat. Cook for about 5-10 minutes stirring occasionally. When done remove mushrooms from pan and set aside. Butter bread on one side and place butter-side down in pan. Cook until golden brown. Flip and toast other side. Place bread on plate, and spoon mushrooms over bread. Serve with sliced Swiss cheese. Salt and pepper to taste.  Serves 3

Recipe Source: The Breakfast Book, and me

Tonight, I sauteed fresh sliced mushrooms. The movie "Julie & Julia" and the cookbook (Page 513 of Mastering the Art of French Cooking, vol. 1) were spot on. "... the mushrooms must not be crowded in the pan." If you crowd them, they won't cook evenly or brown. So like they said "Don't crowd the mushrooms!" (Version 2 listed below is closer to the recipe in Mastering the Art of French Cooking, Vol. 1, but I didn't use oil, or add the optional garlic or shallots.)

Sauteed Mushrooms on Buttered Toast v.2 
2 Pkgs fresh sliced mushrooms, rinsed and drained
Good toasting bread
Butter
Salt
Pepper
Swiss Cheese

Heat a non-stick skillet and add 1 T butter and allow to melt and heat to the "foam" on the butter stage. Add half of the rinsed and drained mushrooms to the pan. Try to distribute the mushrooms so they are flat against the pan. Cook on medium for about 5-10 minutes then toss or flip and redistribute so the mushrooms are flat against the pan. Add 1 T butter and cook for 5-10 minutes until brown. When they're browned, remove mushrooms from pan and set aside. Repeat with the remaining mushrooms. Next butter bread on one side and place butter-side down in pan. Cook until golden brown. Flip and toast other side. Place bread on plate, and spoon mushrooms over bread. Serve with sliced Swiss cheese. Salt and pepper to taste. Serves 3

Recipe Source: Mastering the Art of French Cooking, The Breakfast Book, and me

Suz
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