Creamed "Chipped" Mushrooms On Toast

Our Grandpa's favorite breakfast food was always creamed chipped beef. He and our dad were in the Navy and let it slip that their nickname for the dish was "s*** on a shingle", a great memory for a kid. So, when we read the introduction for this recipe in John Currence's Big Bad Breakfast and he mentioned nearly the same story with his grandfather, and how he did a twist on the original to exclude the hard-to-find, (not-appetizing to some) chipped beef with dried wild mushrooms, we knew we had to give it a shot. It was absolutely delicious! A killer vegetarian offering, while still achieving the "s*** on a shingle" excitement. Dad approved.


  •  1 1/2 cups your favorite dried wild mushrooms (we like a mix of crimini and chanterelles)
  • 2 teaspoons kosher salt, plus more to taste
  • 5 tablespoons unsalted butter
  • 1/2 cup diced yellow onion
  • 2 teaspoons teaspoons minced garlic
  • 2 1/2 teaspoons fresh thyme
  • Freshly ground black pepper
  • 2 teaspoons white wine
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • Pinch of medium cayenne pepper
  • Pinch of ground nutmeg (For freshly ground, use whole nutmeg and a nutmeg mill
  • 2 tablespoons chopped fresh parsley
  • 2 slices whole wheat bread, toasted and buttered



  1. To rehydrate the mushrooms: Place the mushrooms in a small saucepan and add enough water to cover plus the 2 teaspoons of salt. Bring to a boil, then simmer for 7 to 10 minutes. Remove from heat and allow the mushrooms and cooking liquid to cool to room temperature in the pan. Drain the mushrooms, reserving the cooking liquid. Chop the mushrooms and set aside.
  2. In a separate saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring, until the onions begin to become transparent, about 1 minute. Add the chopped mushrooms and thyme, season with salt and pepper, and sauté until warmed through and fragrant, about 3 minutes. Add the white wine and stir until well combined. Remove from heat and set aside.
  3. In a small sauté pan, melt the remaining 3 tablespoons of butter over medium heat. Add the flour and whisk until a roux forms. Continue to cook, whisking constantly, until the roux turns a light gold and gives off a nutty aroma, 5 to 7 minutes. Stir in the milk, 3/4 cup of the reserved mushroom liquid*, the cayenne, and nutmeg and cook, whisking, until the sauce begins to thicken, about 3 minutes. Stir in the chopped mushrooms and parsley and simmer until thickened and velvety, 3 to 4 minutes. Season with salt and pepper.
  4. Serve over toast and serve immediately.


* Save the rest of your mushroom liquid, it is delicious homemade mushroom stock!

 Serves: 2 people

Source: Big Bad Breakfast by John Currence