Throwback to April 2017, when the Food52 Cookbook Club was going through Diana Henry’s book Simple. “Effortless food, big flavours” promised on the cover, and wouldn’t you know she delivers! I’d been wanting to try this fancified mushrooms on toast for a while, but given we have a big family and young kids, it’s not all that conducive as a midweek meal, even though I can imagine that when the kids are no longer at home, this is the sort of cooking we’ll do all the time. But one of the big boys is away on camp at the moment, so it seemed much more doable, even though I still had to double the recipe!
The brioche that the mushrooms are sitting on top of is my first attempt at making brioche (I will blog about this next week) and while I used the wrong size pan so it isn’t as tall as I’d like, it was still absolutely delicious and worked perfectly for this dish.
The mushrooms themselves are a 500g packet of sliced button mushrooms and 30g of dried shiitakes that have soaked in boiling water while the fresh mushrooms were cooked in a frypan. Then you add the rehydrated mushrooms in their liquid, cook it off, then add some dry sherry and salt and pepper, and then finish with cream. I seriously didn’t even need a chopping board and knife to make this dish!
I had to go to a workshop at my daughter’s school just as I’d finished cooking dinner, so quickly took a couple bites and saved the rest for after. It wasn’t long after I left that Aaron was texting me “OMG this is so BEAUTIFUL!!!” and he isn’t wrong. This dish is fabulous and I will definitely be making this again!
I do have a few more recipes from this book on my radar to try so I’m sure you’ll be seeing more TBT posts about them in the future.