FOOD

Mixed Mushroom Toast

Megan makes a meaty yet vegetarian mixed mushroom toast.

FOOD

Mixed Mushroom Toast

Megan makes a meaty yet vegetarian mixed mushroom toast.

Ingredients

  • 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

Steps

  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.
  3. Deglaze the pan with the white wine. Cook until it is almost fully absorbed. Add in the garlic and red chili flakes; cook for 2-3 minutes. Melt in the mascarpone cheese. Taste for seasoning and keep warm on low.
  4. Heat grill pan. Slice the bread in half and drizzle with a little EVOO. Grill on both sides until lightly charred and crispy.
  5. Once the bread is ready, remove the mushrooms from heat and stir in the chives and grate in a good amount of Parmesan cheese. Stir. Mound up the mushrooms equally on both pieces of grilled bread. Grate a little more cheese over the top and slice into long triangles. Serve warm.