Well folks, this is the 100th cooked recipe I’ve made for this project, which is just shy of 2 years old at this point. I chose 1-13: Crusty Toast with Mushrooms to be the 100th recipe for a reason–it was one of two recipes (along with 1-33: Artichoke & Roasted Pepper Dip) that inspired me to do this project in the first place.
I mentioned that I had made this one before–before I made these recipes into a project, I would make things on my off-time from work as a stress-reducer. This was one of two (the other being 1-33: Artichoke & Roasted Pepper Dip) that I had made for my husband to take to work that made me want to create a project out of the book.
Ingredients. The bread is 17-6: Best Ever White Bread, in case you wanted a recipe for some fresh bread instead of buying some.
Mushrooms are half white and half baby portobellos–Safeway was not very adventurous when it came to mushroom varieties, and I wasn’t in the mood to navigate Whole Foods.
Onions chopped and sautéeing.
Adding the mushrooms into the pan.
Mushrooms have cooked down significantly. As I mentioned in 1-8: Delicious Cocktail Snacks and 16-37: Double Decadent Brownie Torte, I had to do some cooking off- and on-site for the party. I packed up the mushrooms like this (in a Pyrex with a lid), took my bread, and planned to finish the dish there.
On site (notice the different lighting) I slice up the loaf of bread.
I use one of my sheet pans and some spray olive oil I found to do an oven toast: thin coat of spray oil, 400°F, 10-15 minutes. Works well for a lot of toast at once.
Reheated the mushrooms in a pan on the stove, topped the toast pieces with the mixture, and covered about half of them with a dollop of sour cream and a sprinkle of parsley. I left if off of a few for the dairy-conscious in the group. These were really popular, and there were only a few left at the end of the night.
Thanks for reading for these first 100 entries–there’s literally hundreds more to go. We’re gonna be here for a while.