When I first moved to the Netherlands some 3.5 years ago, I rented a lovely attic room in an all-girls’ house about five minutes away from Pieter’s own all-dudes (yes, dudes) abode. My first month, I took intensive Dutch lessons every morning and would return home tired and starving. One such day, Pieter announced that he was coming over to whip up some lunch. He cycled on over and climbed up the steep flights of stairs to my place with a backpack on his shoulders, which he proceeded to set on the floor and unzip.
Out came a loaf of bread, a packet of mushrooms, some cream, and some fresh herbs – and never have I felt more like I was in a Disney/Olsen twin movie than at that very moment.* Was this really my life?! Living in a foreign country, learning a new language in the mornings, and then having my Dutch boyfriend casually bike over to my place with a backpack full of magical ingredients, ready to make me some delicious creamy mushroom toast? How European and fancy was I??!!!
*I’m totally an Ashley in case you were wondering! (Of course you were…)
These creamy mushroom toasts aren’t precisely what Pieter made that day, on account of Pieter claiming not to remember exactly how he made that iconic lunch. 😛 Instead of cream, I unabashedly use a béchamel and crumble some mushroom bouillon cube into it. (I’m not even sorry! Convenience at its finest.) But still – the memory is alive and the dish is delicious and indulgent, perfect on a winter’s day at home.
And if you’re looking for some more creamy mushroom delicious-ness, check out this mushroom pizza with rosemary and blue cheese … it’s next level!
This creamy mushroom toast is an indulgent vegetarian brunch or lunch treat.