Fancy Mushroom Toast
Rich, savory mushroom toast layered on crusty bread—perfect for a quick, comforting meal or elegant appetizer!
Servings: 4
Equipment
- Large Sauté Pan
Ingredients
- 2 tbsp Olive Oil
- 16 oz Mix of Mushrooms I used trumpet, enoki, and Mitaki, but any mix of mushrooms works here!
- ¾ tsp Sea Salt
- ½ tsp Black Pepper
- 1 Shallot Diced
- 3 cloves Garlic Thinly sliced
- 2 tbsp Fresh Thyme, Sage, or Rosemary
- 4 tbsp Cooking Wine, Vegetable Broth, or Water
For Serving
- Toasted bread, like focaccia*, sourdough**, or French country***
- Lemon Wedges
- Additional Fresh Herbs
Instructions
- Place a large sauté pan over medium heat. Once heated add the olive oil and allow to heat, then add half of the the mushrooms, salt, and pepper and sauté, stirring until mushrooms are golden and tender, about 20 minutes. Then remove the mushrooms, add the other half the olive oil, mushrooms, salt, and pepper, and continue to cook this batch of mushrooms for 20 minutes. You do not want to overcrowd the pan when cooking mushrooms, otherwise they will not get that beautiful golden-brown color. Once the mushrooms are all cooked, add them all into the pan and lower the heat to medium-low.
- Once golden and tender, make a well in the center of the pan, add a little more olive oil if needed, and sprinkle in the shallots, garlic, and the herbs you are using, stirring in the center for 1 to 2 minutes or until fragrant. Stir to incorporate, and saute for 2 to 3 minutes.
- Add the wine, or water or broth, to deglaze the pan, and stir, letting this cook-off for another 5 minutes, then turn the heat off. Taste and adjust the salt and pepper – you want this to be flavorful!
- Spread or layer the cheese over two slices of bread, and place on the rack in the toaster oven, to toast the bread. After the bread is toasted, spread your cheese over it, like my garlic dill cheese**** or tofu ricotta*****.
- Pile the warm mushrooms over the warm toast and serve with a lemon wedge and some fresh dill on top! Serve with sweet potato fries and call it dinner!
- Store the leftover mushrooms in the fridge for up to 5 days.