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Creamed Mushrooms on Toast

Colman Andrews | Yield: 6
This simple recipe is rich and comforting. And while we think it's totally fabulous as-is, when you add a generous knob of black truffle butter and serve it on petit toasts, it becomes luxurious party food.
Colman Andrews' Creamed Mushrooms on Toast Recipe | D'Artagnan


  • 4 tablespoons butter, plus more for buttering rolls
  • 2 lbs Organic Chef's Mix Mushrooms, brushed clean, cut into pieces of equal size or left whole if small
  • 6 small French rolls
  • 1 cup heavy cream
  • Coarse sea salt
  • Chopped fresh parsley, for garnish (optional)


  1. Preheat the broiler.
  2. Melt the butter in a large skillet over medium-low heat. Add the mushrooms and cook, stirring frequently, for about 20 minutes, or until they have released their liquor and reabsorbed some of it.
  3. Meanwhile, split the French rolls, butter them lightly, and toast them lightly under the broiler. Divide the toasted rolls equally between 6 plates (2 small halves or 1 large half on each plate).
  4. Add the cream to the mushrooms, stirring it in well, and continue to cook for another 8 to 10 minutes, or until the sauce thickens. Season to taste with salt, then spoon the mushrooms and sauce over the rolls. Garnish with some chopped parsley, if you like.