I decided to do a pre-clean out of my refrigerator this weekend. (The real clean out will occur later this week before my sister comes back into town.) My scan of the fridge produced leftover mushrooms, chives, and buttermilk that needed to be used in a jiffy, so my best bet was to head over to Smitten Kitchen and get some recipes!
Enter creamed mushrooms on chive butter toast. This was so delicious, but I skipped the dainty toast points and just cut thick slices of a French baguette to hold the delicious mushroom mixture. I also made the mixture a bit more rustic by doing a rough chop of the mushrooms instead of finely mincing. Regardless, the creaminess of the mushrooms really goes nicely against the chives and toasty bread. It was really filling for a mid-afternoon snack.
As for the buttermilk, I found a recipe for buttermilk chive biscuits! Even better! I absolutely hate it when herbs go bad, so using them in two recipes was good.The biscuits were really fluffy in texture, but mine were a little flat because I rolled out the dough a little too thinly and used a makeshift biscuit cutter out of a too-wide glass. Oh, well. They tasted great with the sausage patties I cooked up for a quick breakfast on Saturday. Recipes for both dishes can be found here for the creamed mushrooms and here for the chive buttermilk biscuits. Thank you, Smitten Kitchen!