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Creamed “Chipped” Mushrooms on Toast

Yields1 Serving

Recipe excerpt from the recipe book Big Bad Breakfast: The most Important Book of the Day

 5 ½ cups dried mixed wild mushrooms
 2 tsp salt, plus more as needed
 5 tbsp unsalted butter
 ½ cup diced yellow onion
 2 tsp minced garlic
 10 ½ tsp fresh thyme leaves
 freshly ground black pepper
 2 tsp white wine
 3 tbsp all-purpose flour
 5 ½ cups whole milk
 1 pinch cayenne pepper
 1 pinch ground nutmeg
 2 tbsp chopped fresh parsley
 2 slices whole wheat bread, toasted and buttered
1

Place the mushrooms in a small saucepan and add enough water to cover plus the 2 teaspoons of salt. Bring to a boil, then simmer for 7 to 10 minutes. Remove from the heat and allow the mushrooms and cooking liquid to cool at room temperature in the pan. Drain the mushrooms, reserving the cooking liquid. Chop the mushrooms and set aside.

2

In a separate small saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring, until the onions begin to turn transparent, about 1 minute. Add the chopped mushrooms and thyme, season with salt and pepper, and sautè, until warmed through and fragrant, about 3 minutes. Add the white wine and stir until well combined. Remove from the heat and set aside.

3

In a small sautè pan, melt the remaining 3 tablespoons butter over medium heat. Add the flour and whisk until a roux forms. Continue to cook, whisking constantly, until roux turns a light gold and gives off a nutty aroma, 5 to 7 minutes. Stir in the milk, ¾ cup of the reserved mushroom stock, the cayenne, and nutmeg and cook, whisking, until the sauce begins to thicken, about 3 minutes. Stir in the chopped mushrooms and parsley and simmer until thickened and velvety, 3 to 4 minutes. Season with salt and pepper.

4

Spoon over the toast and serve immediately.