Mushroom Toast
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(6)
Ingredients
2 servings
- 2-3 tablespoon olive oil (or sub with 1/2 butter or ghee)
- 12-16 ounces mushrooms (oyster, cremini, button, chanterelles, morels, shiitake, porcini, etc.), sliced or torn
- Salt and pepper, be generous
- 2 garlic cloves- sliced, or rough chopped (not too small)
- 1 shallot – chopped
- 2 tablespoons fresh thyme (or sage or rosemary)
- Splash wine (white, sherry wine, red, rose, marsala)- like 4 tablespoons, or sub water or broth.
- Drizzle of Truffle oil
- 2 pieces of toasted sourdough bread
- Cheese: melty cheese (gruyere, comte, swiss, brie, cambozola goat cheese), or vegan cheese
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Preparation
Step 1
Preheat oven to 400F (or use a toaster oven)
Step 2
Heat oil over medium heat. Add the mushrooms, and salt and pepper and saute, stirring until mushrooms are golden and tender, lowering heat to medium-low.
Step 3
Once golden and tender, make a well in the center of the pan, add more olive oil if needed and sprinkle in the shallots and garlic and thyme, stirring in the center for 1-2 minutes or until fragrant. Stir to incorporate, and saute 2-3 minutes.
Step 4
Add the wine (or water) to deglaze the pan, and stir, letting this cook off, then turn the heat off. Taste and adjust the salt and pepper – you want this to be flavorful!
Step 5
Spread or layer the cheese over two slices of bread, place on the rack in the toaster oven , to toast the bread and melt the cheese.
Step 6
Pile the warm mushrooms over the warm, toasty, melty sourdough toast. If using truffle oil, drizzle it now.
Step 7
Serve with a salad and call it dinner!
Step 8
Save recipe for the next time?
