Mushrooms on Toast

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Courtesy of: Don King, The Mushroom Hunter



  • 4 slices sourdough (or other rustic bread)
  • 1 T olive oil
  • 4 slices prosciutto
  • 1 shallot, diced
  • 12 oz fresh mushrooms (I used crown-tipped coral mushrooms)
  • 1/4 cup crème fraîche (sour cream can be substituted)
  • 1/3 cup chopped parsley, divided
  • 2 tablespoons butter
  • salt and pepper to taste


Toast bread, slice in half, and arrange on four plates.

Heat olive oil in a large skillet over medium heat. Fry prosciutto until crisp, about 2 minutes per side. Break into several pieces and set aside on a paper towel to absorb excess oil.

Reduce heat to medium low and add butter, mushrooms, and shallots. Cook for about 2-3 minutes, or until mushrooms begin to release their liquid. Add crème fraîche and cook for about 3-5 more minutes, or until mushrooms are tender and sauce thickens slightly. Add salt and pepper to taste. Stir in half of parsley and spoon mixture over toast. Arrange prosciutto pieces on top and sprinkle with remaining parsley.

Serves 4.

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