Creamed mushrooms on anchovy toast
Updated August 17, 2015
- Total Time
- About 15 minutes
- Rating
- Comments
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Ingredients
4 slices buttered toast (see recipe)
½ pound fresh mushrooms
1 tablespoon butter
2 tablespoons heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
2 teaspoons anchovy paste
1 tablespoon finely chopped parsley
Nutritional analysis per serving (4 servings)
16 grams carbs; 18 milligrams cholesterol; 144 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 7 grams fat; 2 grams fiber; 223 milligrams sodium; 6 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the toast.
- Step 2
As the toast bakes, slice the mushrooms thinly. There should be about three cups.
- Step 3
Heat the butter in a heavy saucepan and add the mushrooms. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until this liquid evaporates.
- Step 4
Add the cream, salt and pepper, and cook about one minute longer.
- Step 5
Spread each slice of toast with one-half teaspoon anchovy paste. Spoon an equal portion of the mushrooms over the anchovy paste. Sprinkle with parsley and serve immediately.
Private Notes
Comments
Quick and simple! Watch the salt. Garlic is not an unwelcome additional when cooking the mushrooms. I've used Marmite in place of anchovy paste, but the latter gives it depth.