Brandy Creamed Mushrooms on Herby Cheese Toast
Indulge in a luxurious blend of flavors with these Brandy Creamed Mushrooms on Herby Cheese Toast – the perfect appetizer or light meal that feels truly gourmet. This recipe pairs golden, crispy sourdough topped with a rich, herby cheese spread made from cream cheese, Parmesan, and fresh herbs, with a decadent topping of sautéed mushrooms bathed in a silky brandy cream sauce. The hint of brandy in the mushrooms adds depth, while the creamy texture perfectly complements the cheesy, herb-infused toast. Ready in just 25 minutes, this dish is ideal for impressing guests or elevating your everyday meals. Garnished with fresh chives and parsley, it's an elegant masterpiece bursting with savory flavors and creamy comfort.
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Recipe Information
Ingredients
- 4 slices Bread slices (sourdough or crusty bread)
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 cloves Garlic cloves, minced
- 250 grams Mushrooms (button, cremini or a mix), sliced
- 2 tablespoons Brandy
- 120 milliliters Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 100 grams Cream cheese
- 1 tablespoon Fresh parsley, finely chopped
- 1 tablespoon Fresh chives, finely chopped
- 30 grams Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place the bread slices on the prepared baking sheet. Brush each slice lightly with olive oil and set aside.
In a medium bowl, combine cream cheese, parsley, chives, and Parmesan cheese. Mix until smooth and evenly combined.
Spread the herby cheese mixture evenly over the tops of the bread slices. Bake in the oven for 8-10 minutes, or until the cheese mixture is bubbly and the bread is lightly golden.
While the toasts are baking, heat butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and sauté for 6-8 minutes, or until they release their moisture and begin to brown.
Deglaze the skillet by adding the brandy. Stir and let it cook for about 1 minute, allowing the alcohol to evaporate.
Reduce the heat to low and add the heavy cream. Stir until the sauce thickens slightly, about 2-3 minutes. Season with salt and black pepper to taste.
Remove the herby cheese toasts from the oven and transfer them to serving plates.
Spoon the warm brandy creamed mushrooms over the toasts, dividing them evenly.
Garnish with additional chopped parsley or chives if desired, and serve immediately.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.3 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 136 mg | 10% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 296 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
