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.

Ingredients

  • 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

Preparation

  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

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