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Mushroom Toast With Horseradish Butter »Easy And Healthy Recipe! ✅

Whenever I want to treat my meat-loving friends or family, I turn to beef tenderloin or rib roast. I usually serve it with a red wine mushroom sauce or with a horseradish sauce, and everyone can choose. This time I thought I’d combine the two for a wonderful side. —Inpatscucina

  • For the horseradish butter and dried porcini mushrooms
  • 3 tablespoons softened butter

  • 1 heaping tablespoon prepared horseradish well drained

  • 2 tablespoons dried porcini mushrooms

  • 1 cup of boiling water

  • put it all together
  • 1 pound button mushrooms, stemmed (save for another use) and thickly sliced

  • 4 tablespoons butter, divided (1 and 3)

  • 1 tablespoon extra virgin olive oil

  • 1 medium shallot, diced

  • 1 minced garlic clove

  • Chopped rehydrated porcini mushrooms

  • Porcini mushroom soaking liquid

  • 1/2 glass of dry red wine (I used a Merlot)

  • 1 sprig of fresh rosemary

  • 1 teaspoon of cornstarch mixed with 2 tablespoons of water to create a porridge

  • Salt and black pepper to season

  • 4 slices of rustic bread (I used the ciabatta) cut one centimeter thick

  • The previously prepared horseradish butter

  • Parsley sprigs to decorate

  1. For the horseradish butter and dried porcini mushrooms
  2. Add horseradish and butter and set aside.

  3. Pour the boiling water over the porcini mushrooms in a small bowl or cup and let sit for at least 30 minutes. Strain the liquid from the mushrooms and store. Finely chop the rehydrated mushrooms and set aside.

  1. put it all together
  2. In a very large skillet, melt a tablespoon of butter and the olive oil. Increase the heat and add the chopped mushrooms. Sauté until golden brown. Remove from pan on absorbent paper.

  3. In the same skillet, melt the remaining 3 tablespoons of butter and add the shallot, garlic, and porcini mushrooms. Sauté until shallot softens and garlic smells fragrant.

  4. Add the sprig of rosemary, the liquid from the porcini mushrooms and the red wine. Bring to a boil and simmer for about 8 minutes.

  5. Remove the sprig of rosemary, add the mushrooms and bring to a boil. Add the cornstarch mixture and cook until thickened. Season to taste with salt and pepper.

  6. Toast the bread slices and then spread them with the horseradish butter, distributing it evenly among the 4 slices.

  7. Spoon 1/4 of the mushroom mixture over each toast and garnish with parsley.

I think I got my love of food and cooking from my mom, who was an amazing cook. It would have started baking and freezing a month before Christmas to host our big open house on Christmas afternoon. I watched and learned… even today I try not to procrastinate when it comes to entertainment. My style of cooking is pretty much everywhere, although I am definitely partial to Greek and Italian cuisine. Oh yeah, add a bit of Cajun too!

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