Mushrooms on Toast

This is a classic English dish and it's really easy to see why it's amazing.

Short answer = umami.

The CC has always ranted about the lack of respect given to English cooking.

This is another one of those neglects. It's totally ironic since the recipe is entirely vegetarian and yet it's not well known. In an era of "avocado toast" — which fucking sucks! —  one should be shouting this one from the rooftops.

(If you do put an avocado on top of this, the CC really doesn't need to know in exactly the same way that he really doesn't need to know about your bowel movements!)

What is it?

A vast amount of mushrooms gently roasted in butter to which fresh herbs are added along with a judicious amount of both Worcestershire sauce and cream. The last two with an extraordinarily light hand.

Why does it work?

The insane off-the-charts umami — mushrooms, animal products (= butter + cream), and Worcestershire sauce (which is basically umami-central!) The toast adds all the wonders of the Maillard reaction.

How does it work?

You make some toast and put this stuff on top of it. DUH!!!

Ingredients

(serves 4 (= 8 toasts))

1 lb assorted mushrooms (the more varieties the better!)
2 dried shiitake mushrooms

butter
salt
pepper

thyme
parsley (finely minced)

2 tbsp Worcestershire sauce
2 tbsp cream

Note 1: You can totally substitute the Worcestershire sauce. Its goal is to add umami. Soy sauce will do the trick. Fish sauce will also do the trick. (You'll need a dash of vinegar and pinch of cayenne with the last two alternatives.)

Note 2: The thyme goes well with the mushrooms. Don't get hung up. They wouldn't have been in old England. Chives will work as would most herbs. Tarragon would NOT work. Too much anise flavor.

Note 3: The CC is going to amp this up one more notch by using dried Chinese shiitake mushrooms because why not? Once you grasp the principles, it's hard not to.

Note 4: You can totally gild the lily by adding parmesan. Why not? We've already dialed it up to 17. By all means, go ahead and dial it up to 29.

Note 5: Yes, the barest amount of lemon would rock this dish. The CC knows. One surmises the "limeys" didn't have access to fresh lemons?

Note 6: The CC knows what you are thinking. One pound serves four people? Yep. Talk to me AFTER you make the recipe and everyone wants more.

Recipe

Pour boiling water over the dried shiitake mushrooms. Not too much. After 10 minutes, pull the mushrooms out and filter the water through a paper napkin. Reserve the water.

Cut the reconstituted mushrooms into lengthwise pieces.

Cut the other mushrooms into lengthwise pieces.

Heat the butter until just under foaming. Toss in all the mushrooms and let them reduce at a medium heat. Add the water from the mushrooms. Add the thyme, pepper, Worcestershire sauce, and cream towards the end and let cook until almost dry.

Salt to taste. (The sauce already has a ton of salt so check before salting.)

Make some toast.

Top the mixture on toast with the minced parsley as topping.

Clam, White Bean & Saffron Soup with Parmesan Toasts

This is a very simple recipe. The CC has seen it made with mussels as well.

The parmesan toasts are simply superb. They would work with most soups.

The advantage of making them is you do get a subtle umami flavoring from the parmesan as you dunk them in clam soup but at no point does it overwhelm the purity of the clam flavor which would be the case if you just added parmesan directly to the soup.

Parmesan Toasts

(yields 8 triangles)

Ingredients

1 1/2 cup grated parmigiano-reggiano
4 slices bread

Recipe

Preheat the oven to 350°F.

On a tray lay out the slices of bread and evenly divide the parmesan onto each.

Bake for about 10 minutes. Be careful that they do not burn. Cut into triangles and set aside.

Clam, White Bean & Saffron Soup

(serves 2)

Ingredients

2 dozen clams

1 small onion (sliced into thin half-rounds)

1/4 cup white beans

olive oil

large pinch of saffron

black pepper

Recipe

First make the beans. Cook them in very lightly salted water till done. Roughly 20 minutes. Reserve the broth. (Do not oversalt the water because the clams are briny and the soup will become overly salty)

Cook the clams with some water. When they open fish them out. Pass the clam broth through a cheesecloth to eliminate the sand. Reserve the clams and broth separately.

In a pot, heat up some olive oil. Add the onions and cook till they are limp but not colored. Fry the cooked beans for a bit. Add the two broths and black pepper. Bring to a boil and let it cook for about 8-10 minutes. Add the saffron at the last minute. Turn off the heat.

Divide the clams into two bowls. Top with the soup. Serve with the parmesan toasts.