This makes a lovely brunch dish or served as a light supper dish along with a salad. Although the photo may not make it not leap off the page, it is very, very good! It’s been a keeper in my files for a number of years and it’s vegetarian! I prefer using the cheese instead of the butter but both are delicious! Sometimes I rub the toast with a cut clove of garlic for a bit of zip. A glass of white wine would not go amiss either!
Makes 4 – 6 Servings
1 cup thick Bechamel sauce (see below)
2 ¼ cups brown mushrooms, chopped coarsely
8 slices French or Italian bread toasted
3 – 5 Tbsp. soft butter (I sometimes like to use the cheese instead)
¼ cup each finely grated Gruyere & Parmigiano Reggiano cheese, instead of the butter
Salt & freshly ground black pepper to taste
Make The Bechamel Sauce:
3 Tbsp. butter
3 Tbsp. flour
1 cup milk
Salt & freshly ground black or white pepper
Make the Bechamel:
In a large microwave safe bowl, melt the butter in the microware; add the flour; stir until blended. Whisk in the milk and microwave on medium-high heat until it boils and thickens.
Preheat the oven to 425F.
Stir the chopped mushrooms into the béchamel sauce; season with salt and pepper to taste. Rub the toasted bread with garlic. Place the toasted bread onto a large rimmed baking sheet. Divide the mushroom sauce between the slices. Sprinkle each with some of the Gruyere and Parmigiano Cheeses, or dot with the butter, if using. Place in the oven for approximately 15 minutes.
Serve piping hot.
Note: You could soak a small amount of dried Porcini mushrooms and add to the bechamel with the brown mushrooms for a more intense mushroomy flavour.
The Easter eggs in the photo are not your everyday chocolate eggs! There were the best I’ve ever had the pleasure to enjoy and were from Beta 5 in Vancouver. One had dark chocolate covered malt balls inside the hollow chocolate egg, the other had dark chocolate covered raisins, rolled in cocoa! AWESOME!