MUSHROOM TOAST
In a world where avocado toast gets all the love, let’s talk about how mushroom toast is slept on. Most folks know by now that I’m crazy about mushrooms and this dish is the perfect homage to all the gorgeous varieties of edible shrooms out there. Two of my favorites are the beautiful pull-apart maitakes (hen of the woods) and chanterelles. It’s one of those snacks (or light meals) that is so delicious and so darn easy to throw together I wonder why I don’t make it more often. It’s nothing new, definitely a British invention by way of France, seared mushrooms tossed with cream, dry white wine, and fresh herbs, on top of a slice of toasted crusty bread. Thinly sliced cremini or portobello mushrooms work fine too if that’s your only option but if you can get ahold of any combination of mushrooms like maitake, chanterelles, or porcinis, you’re in for a treat. I often find a great variety of different mushrooms at Whole Foods. I like to use as many bite sized whole mushrooms as possible - any larger pieces, I like to pull apart or slice so you have even bites. My one tip to make this dish the best it can be is to use a cast iron pan. Under high heat it both chars the bread and sears the mushrooms like nobody’s business. If you don’t have one, this recipe is the perfect reason to purchase one. Season it often and it will forever be a part of your cooking arsenal. This is the meatiest, non-meat dish that you will find and when you take a bite where the bread has soaked up the juices just right, there isn’t anything much better. Sometimes I like to add an egg on top for a perfect quick lunch or brunch plate. Slice it up as an appetizer, serve it along side a steak or if you’re like me, keep it whole and pair with a full glass of red wine.
Ingredients
1 big slice of crusty french bread, sourdough, or ciabatta
3 tablespoons olive oil
1 lb mushrooms - such as maitake, chanterelle, or porcini
3 cloves garlic, thinly sliced
Kosher salt and fresh ground black pepper
½ cup dry white wine
⅓ cup heavy cream or half and half
½ teaspoon fresh thyme leaves
Method
1. Heat a large cast iron skillet over high heat. Butter or brush both sides with olive oil and cook about 3 minutes on each side. If you have a cooking weight, use it for faster toasting. Set aside.
2. Give the pan a wipe and bring it back up to high heat. Add the olive oil and when it starts to shimmer and thin out, add the mushrooms. You want to sear and not steam them so throw them in and leave them to sear and do their thing, about 3 minutes. Add the garlic and season with a generous pinch of salt and pepper. With tongs, turn the mushrooms to sear on their other side for another few minutes.
3. Add the wine and cook for 2 minutes, until it reduces to about half. Stir in the cream and thyme and toss around. Let the cream thicken slightly for a minute or two. Taste and season with salt if necessary.
4. Place the bread on a plate and spoon the mushrooms and sauce over top. Serve it straight away while it’s still hot and before the cream sets. Enjoy!
