Mushroom Toasts--Best 10 Minute Dinner Ever

Have I mentioned my great love for mushrooms?  It has only truly developed over the past few years but now I want them all the time. This dinner is so quick and simple it is barely a recipe but Yowza!, is it good! (And really pretty darn healthy if you do it without the butter!)

Mushroom Toasts

(Makes 2 toasts)

3/4 cup mushrooms of your choice, cleaned and sliced (I used Crimini and Oyster)

2 Tbsp low sodium vegetable stock or broth

1 Tbsp white wine (optional)

1 Tbsp whole-wheat pastry flour

salt and pepper to taste

chopped parsley to garnish

whole wheat or multi-grain toast of your choice (I used a 6-grain ciabatta style roll from the farmer' market)

Put mushrooms, stock and wine if using, into a medium saucepan and cook over medium heat about 3-4 minutes.  Sprinkle with whole wheat flour, carefully mix in and cook another 2 minutes until sauce is thickened, add salt and pepper to taste. Meanwhile toast bread. Serve mushrooms over toast, garnished with chopped parsley.  

Notes/Results: Quick, easy and oh so yummy! It tastes rich and decadent but is done without any oil, butter or extra fat. The six-grain roll was perfect, with lots of nooks and crannies to absorb the sauce. Mushrooms are high in riboflavin, niacin and selenium and served with a simple salad of baby spinach and tomatoes with a bit of olive oil and lemon, you have an excellent healthy dinner in about 10 minutes.

Check out the Cook The Books Blog for the Round-up of our second book: The Language of Baklava, by Diana Abu-Jaber and hosted this time by yours truly!  


We had a great turn out, everyone loved the book and there is lots of yummy food to share. I can't wait to see who our author, Ms. Abu-Jaber picks as the winner for this round! If you love foodie books and want to join us at CTB for our third book, we will be announcing it very soon.