Curry Mushroom Toast
A vintage 1908 recipe for Curry Mushroom Toast, adapted by Tori Avey from Cooking Club Magazine.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 baguette, cut into 12 slices
- 1 pound button mushrooms, cleaned and sliced
- 1 1/2 cups vegetable stock
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons curry powder ((or more to taste))
- 2 teaspoons flour
- 1/2 cup heavy cream
- Salt and black pepper
Instructions
- 1
Preheat oven to 200 degrees F.Heat 2 tbsp of olive oil in the bottom of a nonstick skillet over medium high heat. Add the sliced bread and toast for 2-3 minutes, or until golden brown.
- 2
Transfer the toast to a baking sheet and place in the oven at 200 degrees F to keep warm.
- 3
Add remaining tablespoon of olive oil to the skillet and add about 1/2 of the sliced mushrooms. Cook until brown, about 8-10 minutes. Then add remaining mushrooms and continue cooking for an additional 5-7 minutes.
- 4
Sprinkle curry and flour over the mushrooms and stir to evenly coat.
- 5
Add vegetable stock to the pan and stir to combine. Cook until the liquid thickens and is reduced by half.
- 6
Reduce heat to medium and add cream. Cook until thickened. Stir in salt and black pepper to taste (I used about 1/2 tsp of salt and a pinch of black pepper-- your amount may vary based on the saltiness of your stock). Remove from heat.
- 7
To serve, place 2 slices of toast on a plate and spoon the curry mushroom sauce over the top. Sprinkle with chopped fresh parsley if desired.