Creamed Mushrooms on Toast (Irish)

Though the Irish are not great mushroom eaters, a wide variety grows around the island, as might be expected given its damp climate. Among those found are field or meadow mushrooms (Agaricus campestris), which are a wild relative of the common white or brown supermarket mushroom; hedgehogs (Hydnum repandum); giant puffballs (Calvatia gigantea); and chanterelles (various species of Cantharellus). Any of these or any other wild or cultivated mushroom may be used in this preparation. The recipe, written as "To Stue Museroons," comes from Ellinor, Lady Bellew's collection of eighteenth- and nineteenth-century recipes from Barmeath Castle in Dunleer, County Louth. She recommends serving it over a "frin rool (French roll) well tosted and buttered and crisp it before the fire."

4 Tbsp. butter
2 lbs assorted wild and/or cultivated mushrooms, brushed clean and cut into pieces of approximately equal size or left whole if they are small (1 kg)
6 small or 3 large French rolls
1 cup heavy cream (240 mL)
sea salt

Garnish:
fresh parsley, chopped (optional)

Preheat the broiler.

Melt the butter in a large skillet over medium Low heat. Add the mushrooms and cook, stirring frequently, for about 20 minutes, or until they have released their liquor and reabsorbed some of it.

Meanwhile, split the French rolls, butter them lightly, and toast them lightly under the broiler. Divide the toasted rolls equally between 6 plates (2 small halves or 1 large half on each plate).

Add the cream to the mushrooms, stirring it in well, and continue to cook for another 8-10 minutes, or until the sauce thickens. Season to taste with salt, then spoon the mushrooms and sauce over the rolls. Garnish with some chopped parsley, if you like.

Makes 6 servings.