Mixed Mushroom Toast

Megan makes a meaty yet vegetarian mixed mushroom toast.


  • 3 pounds mixed mushrooms, such as oyster, chanterelles, shiitake and cremini, chopped
  • 6 tablespoons butter, unsalted
  • Extra virgin olive oil for drizzling
  • Salt and pepper to taste
  • 3/4 cup dry white wine
  • 3 garlic cloves, grated
  • 1 teaspoon red chili flakes
  • 8 ounces mascarpone cheese
  • 1/4 cup finely minced chives
  • 1 wedge of Parmesan cheese
  • 1 pain rustique loaf


  1. Clean and thinly slice or tear the mushrooms.
  2. Heat a large skillet over medium heat. Add 2 tablespoons of butter and a drizzle of EVOO. Add 1/3 of the mushrooms so you don't overcrowd the pan. Cook for 8-10 minutes or until golden brown. Continue this process with the rest of the mushrooms and butter until they are all cooked down and golden brown. Season with salt and pepper.

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