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creamed mushrooms on chive butter toast
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smitten kitchen | creamed mushrooms on chive butter toast

creamed mushrooms on chive butter toast

My husband’s people — that would be The Russians, if you’ve been following along at home — really like their caviar. It’s rare that a signature spread of zakuski doesn’t include at least one form of gem-colored eggs by the thousands, usually served with sour cream and small crepes. Me, I’m a troglodyte; I’m unable to appreciate such fine things in life, and generally breeze right past the caviar to spear a potato with my fork.

But it doesn’t mean I don’t like a little fancy something-something now and then; I just want it to suggest caviar but not actually being it (or, ahem, costing it). So when Melissa Clark called this mushroom preparation giving them “the caviar treatment” in an article eons ago, I was both excited, because I do love me some mushrooms, and dubious — dubious enough that it took me over two years to make it. And that, my friends, was a terrible waste of time.