Creamed Mushrooms on Toast

1 T butter

8 oz (or so) thickly sliced mushrooms

2 T minced shallots

1 garlic clove, pressed

1/4 cup creme fraiche

1 T dijon

1 t worchestershire

salt & pepper

whole grain toast

Melt the butter in a frying pan over medium-high heat, until it sizzles.  Add the shallots and the mushrooms, cook and stir until the mushrooms are tender, then add the garlic and cook it a few more minutes, until the garlic is cooked, but not so cooked that it gets that awful bitter taste!

Stir in the creme fraiche, dijon, and worchestershire, and cook it until it’s warm and well blended, then season it with a bit of salt and a couple of turns of freshly ground pepper.

Spoon it on top of some toasted whole grain bread, and it’s done :)

P.S.  For me, this recipe makes enough mushrooms for 2 toasts piled high, or 3 more modest toasts.  Danish bread is smaller than the American bread I remember, but I’ve heard packages are shrinking over there, so who knows?  Just be prepared that if you’re more than one, you’ll probably want to multiply the recipe!