curry mushroom toast
a vintage 1908 recipe for curry mushroom toast, adapted by tori avey from cooking club magazine.
baguette, cut into 12 slices, button mushrooms, cleaned and sliced, vegetable stock, olive oil, divided, curry powder, flour, heavy cream, salt and black pepper
- 1 baguette
 - cut into 12 slices
 - 1 lb button mushrooms
 - cleaned and sliced
 - 1 1/2 cups vegetable stock
 - 3 tbsp olive oil
 - divided
 - 1 1/2 tsp curry powder
 - 2 tsp flour
 - 1/2 cup heavy cream
 - salt and black pepper

- preheat oven to 200 degrees f.
 - heat 2 tbsp of olive oil in the bottom of a nonstick skillet over medium high heat.
 - add the sliced bread and toast for 2 3 minutes, or until golden brown.
 - transfer the toast to a baking sheet and place in the oven at 200 degrees f to keep warm.
 - add remaining tablespoon of olive oil to the skillet and add about 1/2 of the sliced mushrooms.
 - cook until brown, about 8 10 minutes.
 - then add remaining mushrooms and continue cooking for an additional 5 7 minutes.
 - sprinkle curry and flour over the mushrooms and stir to evenly coat.
 - add vegetable stock to the pan and stir to combine.
 - cook until the liquid thickens and is reduced by half.
 - reduce heat to medium and add cream.
 - cook until thickened.
 - stir in salt and black pepper to taste i used about 1/2 tsp of salt and a pinch of black pepper your amount may vary based on the saltiness of your stock.
 - remove from heat.
 - to serve, place 2 slices of toast on a plate and spoon the curry mushroom sauce over the top.
 - sprinkle with chopped fresh parsley if desired.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1 baguette
- cut into 12 slices
- 1 lb button mushrooms
- cleaned and sliced
- 1 1/2 cups vegetable stock
- 3 tbsp olive oil
- divided
- 1 1/2 tsp curry powder
- 2 tsp flour
- 1/2 cup heavy cream
- salt and black pepper

 ### Assistant: The ingredients you'll need are:
- 1 baguette
- cut into 12 slices
- 1 lb button mushrooms
- cleaned and sliced
- 1 1/2 cups vegetable stock
- 3 tbsp olive oil
- divided
- 1 1/2 tsp curry powder
- 2 tsp flour
- 1/2 cup heavy cream
- salt and black pepper


You can follows these steps to make the recipe:
- preheat oven to 200 degrees f.
- heat 2 tbsp of olive oil in the bottom of a nonstick skillet over medium high heat.
- add the sliced bread and toast for 2 3 minutes, or until golden brown.
- transfer the toast to a baking sheet and place in the oven at 200 degrees f to keep warm.
- add remaining tablespoon of olive oil to the skillet and add about 1/2 of the sliced mushrooms.
- cook until brown, about 8 10 minutes.
- then add remaining mushrooms and continue cooking for an additional 5 7 minutes.
- sprinkle curry and flour over the mushrooms and stir to evenly coat.
- add vegetable stock to the pan and stir to combine.
- cook until the liquid thickens and is reduced by half.
- reduce heat to medium and add cream.
- cook until thickened.
- stir in salt and black pepper to taste i used about 1/2 tsp of salt and a pinch of black pepper your amount may vary based on the saltiness of your stock.
- remove from heat.
- to serve, place 2 slices of toast on a plate and spoon the curry mushroom sauce over the top.
- sprinkle with chopped fresh parsley if desired.
- .

