Curry Mushroom Toast
A vintage 1908 recipe for Curry Mushroom Toast, adapted by Tori Avey from Cooking Club Magazine.
Nutrition Facts
Ingredients
Instructions
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.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Toriavey →Chef's Notes
You will also need: nonstick skillet, baking sheet
Adapted from Cooking Club Magazine, February 1908




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Reviews from the Original Source
I tried curried mushroom on toast at a little vegan cafe and had been craving it ever since. So, I switched out the heavy cream for coconut cream. Boom! Delicious version suitable for both vegans and dairy allergy sufferers.
Thank you so much for sharing xx
Thank you so much, Tori. I'm going to try your mushroom recipe on the baguettes. Fun to read the cooking history.
Corsets WERE evil? I'd say some things haven't changed. :)
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