Weekend Bites: Mushroom Brunch Toast

March 8, 2015  |  

Toast doesn’t have be dry and boring. We love this twist on the this brunch to the often sidelined dish. This dish is beautiful and delicious, perfect for weekend brunches or weekday breakfast. Courtesy Taste of Home.

Weekend: Mushroom Brunch Toast

1/4 cup butter
8 ounces fresh mushrooms, sliced
2 garlic cloves, minced
1/4 cup heavy whipping cream
1 teaspoon lemon juice
1/2 teaspoon salt
Dash pepper
Dash nutmeg
4 slices white bread, toasted
2 tablespoons chopped fresh parsley

In skillet, melt butter; saute mushrooms until lightly browned. Add garlic, cream, lemon juice, salt, pepper and nutmeg. Cook, stirring constantly, until cream thickens and its volume is reduced by half. Divide mushroom mixture and spoon over toast. Sprinkle each serving with 1/2 tablespoon parsley. Bake at 450° for 5-8 minutes or until sauce is bubbly. Serve immediately. Yield: 4 servings.

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