A comforting dish of creamy mushrooms served with crispy toast triangles, perfect for any occasion.
Clean and slice the mushrooms into even pieces.
Use a damp cloth to clean mushrooms instead of washing them to avoid excess moisture.
Heat half of the butter in a skillet over medium heat until melted.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the sliced mushrooms to the skillet and sauté for about 5 minutes, stirring occasionally.
Cook until the mushrooms release their moisture and start to brown.
Season the mushrooms with salt and pepper to taste.
Taste as you season to ensure the balance is right.
Pour the cream into the skillet and reduce the heat to low. Simmer gently for 5 minutes, stirring occasionally.
Stir continuously to prevent the cream from sticking to the skillet.
Meanwhile, cut each slice of bread into four triangles.
Use a serrated knife for cleaner cuts.
Melt the remaining butter in another skillet and toast the bread triangles until golden on both sides.
Toast in batches if necessary to ensure even browning.
Serve the creamy mushrooms in a shallow dish and arrange the toasted bread triangles around the edges.
Garnish with fresh parsley for a pop of color and added flavor.
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