hailing britain.

had a recent conversation with someone about travelling overseas. reminisced about london and it brought back some wonderful memories of my trip from a couple of years ago. i really loved it there and it's on my to-do list to come visit again. in honor of the great london trip, i made mushrooms on toast for dinner. :)

 

Madiera Mushroom and Shrimp on Corn Rye Toast
(serves one)

for the shrimp and mushrooms:
1 cup mushrooms, sliced (i used a 10 oz. bottled mushrooms since i had that handy)
5-6 medium frozen uncooked shrimp, cut in half and tail trimmed
1/4 cup or so roughly chopped white onion
2 large cloves garlic, roughly minced
1/4 teaspoon paprika
1/4 teaspoon thyme (i used dried)
1 sprig italian parsley, roughly chopped
1/4 cup or so chicken stock
1/4 cup or so madiera wine
salt and pepper
olive oil
constarch with water to thicken

for the toast:
1 thick slice artisan corn rye bread (or whatever bread you have on hand)
butter to toast bread

Drizzle some olive oil in a pan and let heat on medium high. Once hot, cook onion and garlic in oil until slightly golden. Add mushrooms and cook until the edges of the mushrooms are browned then add the shrimp. Season with the papriika, thyme, salt, and pepper. Continue to cook, stirring the pan, until the shrimp are almost done. Add just enough chicken broth to deglaze the pan. Reduce slightly then add about the same amount of wine. Let wine cook for about 2-3 minutes then add cornstarch to thicken to desired consistency. Add the chopped parsley then keep warm.

In a seperate pan, melt enough butter to cover a side of bread. Once foamy, lay the bread down to toast. Add some more butter to the pan and repeat process until bread is nice and golden brown on each side. When done, plate the bread and top with mushroom and shrimp mixture. Garnish with additional parsley and serve.