Creamy Wild Mushroom Toast Points

Wild mushrooms give the topping the best flavor, but any type of mushroom will work in this healthy recipe for creamy wild mushroom toast points.


  • Cream Sauce without the Cream
  • 1 tablespoon extra-virgin olive oil
  • 1 cup finely chopped onion
  • ⅔ cup long- or medium-grain white rice
  • 5 cups reduced-sodium chicken broth or “no-chicken” broth (see Tip)
  • 1 cup dry white wine
  • ¼ teaspoon salt, or more to taste
  • Freshly ground pepper, preferably white
  • Mushroom Toasts
  • 1 ounce dried porcini mushrooms
  • 1 cup warm water
  • 16¼-inch-thick slices baguette, preferably whole-wheat
  • 2 teaspoons extra-virgin olive oil plus 2 tablespoons, divided
  • ¼ teaspoon salt plus ⅛ teaspoon, divided
  • Freshly ground pepper to taste
  • 12 ounces fresh wild mushrooms, such as morels or chanterelles, cleaned
  • 3 tablespoons minced shallot or green onion
  • 1 cup Cream Sauce without the Cream
  • 2 teaspoons Dijon mustard
  • 1 tablespoon dry sherry, or to taste
  • Fresh basil for garnish


  1. To prepare cream sauce: Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft but not browned, about 5 minutes. Add rice and cook, stirring, for 2 minutes more. Add broth and wine and bring to a boil. Cover and simmer until the rice is very soft and the liquid is greatly reduced, about 25 minutes. Cool slightly.
  2. Transfer the mixture to a blender and puree, in batches if necessary, until smooth. (Alternatively, puree in the pot with an immersion blender.) The consistency should be similar to a pourable sauce; add more broth or water as needed. Season with ¼ teaspoon salt and pepper, preferably white pepper.
  3. To prepare mushroom toasts: Preheat oven to 400°F.
  4. Place porcini in a bowl, add warm water and let soak for about 20 minutes.
  5. Meanwhile, brush baguette slices with 2 teaspoons oil and season with ¼ teaspoon salt and pepper to taste. Arrange on a baking sheet and toast in the oven until lightly browned, 6 to 8 minutes. Set aside on the baking sheet until ready to serve.
  6. Cut fresh mushrooms into 1-inch pieces. Line a sieve with a paper towel, place over a bowl and strain the porcini; reserve the liquid. Squeeze the porcini to remove excess water, then chop into ½-inch pieces.
  7. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add shallot (or green onion) and cook, stirring, for 1 minute. Add all the mushrooms and cook, stirring, until they begin to brown and the moisture has evaporated, about 5 minutes. (Add a few tablespoons of the mushroom-soaking liquid if the mushrooms start sticking.) Transfer the mushrooms to a bowl. Add ½ cup of the reserved soaking liquid, 1 cup of the Cream Sauce, mustard and sherry to the pan. Heat, stirring, just until the mixture starts to bubble. Return the mushrooms to the pan, season with the remaining ⅛ teaspoon salt and pepper to taste and gently stir until heated through.
  8. To serve, top each toast with about 2½ tablespoons of the mushroom mixture and garnish with basil, if desired.

Source : allrecipes.Com

You May Like:  This Anti-Inflammatory Drug Destroys Your Immune System. Fight Inflammation with These Foods Instead!