Mushroom Toast

Whether we are traveling in France or Germany, we can always find a light lunch. Then too, at home, we can enjoy the taste of mushrooms on toast with a creamy sauce.

Toast aux champignons (French)

Pilztoast (Germany)

Serves 4

Preheat the oven to 305F (175C)

8 Tbs. (120 g) of (dairy-free) organic butter

2 Tbs. (30 g) (gluten-free) flour

mushrooms (mix), sliced

1 1/2 tsp. (7 ml) juice of organic lemon 

2 chopped organic shallots

1 cup (240 ml) (dairy-free) yogurt

1/2 cup (120 ml) dry white wine

2 Tbs. (30 g) fresh chopped parsley

white pepper to taste

4 crips crusted (dairy-free) bread

1/2 cup (120 ml) hollandaise sauce*

un 1. Mix 7 Tbs. (105)  butter and the flour to make a paste.

duex 2. Mix the lemon and mushrooms.

trois 3. Melt 1 Tbs. (15 g) butter and sauté the shallots about 2-3 minutes.

quatre 4. Add the mushrooms and sauté another 4 minutes.

cinq 5. Add the white wines and yogurt.

six 6. Brings to boil over a medium-high heat.

sept 7. Stir in the butter/flour sauce slowly until it thickens.

huit 8. Add the parsley and set aside.

neuf 9. Toast the sliced bread in the oven for about 6 minutes.

dix 10. Place the toast on a plate, spoon some of the mushrooms on top.

onze 11. Drizzle some hollandaise sauce and garnish with parsley.

*Hollandaise Sauce 

Holländischesoße (German)

sauce hollandaise (French)

makes 1 1/2 cups (360 ml)

4 organic egg yolks (Use the egg whites instead of whole eggs to make waffles.)

3 Tbs. (45 ml) organic lemon juice

1 Tbs. (15 ml) dry white wine

dash or two of cayenne pepper

1 cup (130 g) (dairy-free) organic butter

eins 1. Place a double boiler over a low heat.

zwei 2. Whisk the egg yolks, lemon juice, and wine on the top pan of the boiler, until it thickens.

drie 3. Remove the pan.

vier 4. Add the cayenne pepper.

fünf 5. Slowly add the butter, whisk.

Use the extra sauce on tomorrow's fried eggs and ham breakfast (eggs benedict/œufs bénédicte/Eier Benedikt).

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Finnish Boiled Fish

There are several types of fish you can use in this recipe. 

Keitettyä Kalaa (Finnish)

Serves 4

Fish / Kalaa: 

3 pounds (1365 g) of wild fish: sea bass, white cod, tilapia, halibut, swordfish, or salmon

Broth / Liemi:

1 quart ( 1 L) water

1/2 cup (120 ml) vinegar 

1 tsp. (5 g) organic sugar

1 tsp. (2 g) allspice

1 bay leaf

2 slices of organic carrot and onion

chopped or dried dill

garnish: parsley & organic lemon wedges

optional: Finnish hollandaise sauce*

yksi 1. In a pan, add water, vinegar, sugar, allspice, bay leaf, onions, carrots, and dill.

  

kaksi 2. Bring to a boil.

kolme 3. Add the fish and simmer, covered for about 10 minutes. (temperature of the fish = 145F/63C). 

 (a) Save the liquid if you are making the hollandaise sauce.

neljä 4. Place the fish on the plates, garnish with parsley, lemon wedges, and optional Finnish hollandaise sauce.

*Finnish Hollandaise Sauce

Hollantilainen Kastike

Mades 2 cups (480 ml)

1/4 cup (60 g) soft (dairy-free) organic butter

2 Tbs. (30 g) (gluten-free) flour

3 organic egg yolks

1 1/2 cups (360 ml) vegetable or fish broth (You can use some of the liquid from the boiled fish.)

dash of organic sugar and pepper

2 Tbs. (30 ml) organic lemon juice 

viisi 5. In a double boiler, rub in the butter and flour.

kuusi 6. Add the egg yolks, one at a time.

seitsemän 7. Place the pot over boiled water.

kahdeksan 8. Slowly whip in the broth.

yhdeksän 9. Cook until thickened.

kymmenen 10. Beat in the sugar, pepper, and lemon juice.

yksitoista 11. Serve over the fish.

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