I really enjoy mushrooms plain and simple. I have made a French dish simply called "Toast aux Champignon."
the recipe is very simple but takes patience. They key to this dish is making sure the mushrooms are cooked well, and the croutons are crisp.
Here ya go....
Toast aux Champignon
1 pound fresh mushrooms (cleaned of dirt) quartered if large
8 tablespoons unsalted butter
1 tablespoon Olive Oil
Pinch of Nutmeg
2 tablespoons Cognac or Armagnac
Salt and fresh ground Black Pepper
Fresh Chopped Parsley
4 ½” thick slices of day old French Baguette sliced on a bias and crusts removed
You’ll need 2 sauté pans.
Divide the butter in 2. Place 4 Tbls in one pan along with the olive oil and melt.
Add mushrooms when pan and butter are very hot.
Sauté mushrooms as they release their liquid and allow that to evaporate.
Continue to cook mushrooms until they are golden brown and cooked well.
Add the cognac or Armagnac and swirl the pan.
Evaporate this too.
Optional: (You may ignite this for a dazzling presentation and also to quicken evaporation time.)
Add nutmeg and adjust seasoning.
While the mushrooms are cooking, melt the remaining butter in the second pan.
When butter and pan are hot add the croutons and brown both sides until golden.
To serve, remove the croutons to a heated plate and pour the mushrooms and browned butter over and around them. Sprinkle with fresh chopped parsley.