What's Cooking: Wild Mushrooms Toast - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Wild Mushrooms Toast

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Chef Kim Lambrechts from the Trapp Family Lodge in Stowe joins us to make a mushroom recipe.

Wild Mushrooms Toast, Port Reduction

Ingredients for 2 servings:

· 2 slices of Country Sourdough, 1/3 inch thick

· 1 cup of Wild Mushroom Mix

· 1 tablespoon of Chopped Shallot

· 3 tablespoon of Olive Oil

· 2 tablespoon of Butter

· 1 tablespoon of Chopped Chives

· 1 teaspoon of chopped Fresh Thyme

· ½ teaspoon of Chopped Garlic

· 4 tablespoon of Heavy Cream

· ¼ cup of Port Wine

· Salt & Pepper To Taste


· Heat up a large sauté pan on high heat, add the olive oil, once the oil is hot, add the butter

· Place the mushroom in the sauté pan ( should be sizzling) add your chopped shallot & garlic, salt & pepper to taste

· Stir so all the mushroom gets caramelized, add the fresh thyme

· Pour the port wine and reduce it by 2/3, then add the cream & reduce by 2/3

· Taste and rectify seasoning, add the chopped chives

· Place the wild mushrooms on a fresh sliced piece of bread ( can also be toasted)

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