Mushrooms with Dilled Sour Cream on Toast
Food & Wine's Holiday Favorites
Mushrooms with Dilled Sour Cream on Toast
Food & Wine's Holiday Favorites
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12 tablespoons butter 6 slices white or whole wheat bread, crusts removed 1 pound small mushrooms juice of 1/2 lemon 1 1/2 cups sour cream 1/2 cup minced fresh dill, or 2 teaspoons dried dill 1 tablespoon onion juice (squeezed from grated onion) salt and fresh ground black pepper pinch cayenne paprika for garnish Directions: Heat the oven to 400°F. Melt 8 tablespoons of the butter. Brush the trimmed slices of bread on both sides with melted butter. Put the bread slices on a baking sheet and toast them in the oven, turning once, until they are crisp, about 5 minutes per side. Heat the broiler. Remove the stems from the mushrooms and discard. Toss the caps with the lemon juice. In a medium frying pan, melt the remaining 4 tablespoons butter over moderate heat. Add the mushroom caps and cook for 1 minute, without letting them brown or soften. In a medium bowl, mix the sour cream, dill and onion juice. Add salt, black pepper and cayenne to taste. Spoon the mushrooms over the toast and cover with the dilled cream. Dust with paprika and broil until bubbly, about 1 minute. Serves 6. |