MUSHROOM TOAST
MUSHROOM TOAST
Prep time: Cook time: Total time:
Ingredients:
- 4 pieces of sourdough bread
- 2 tbsp olive oil, plus more for grilling bread
- 2 lb mushrooms (mix of oysters and shitakes)
- 2 shallots, finely diced
- 2 garlic cloves, finely chopped
- 1/4 cup vegetable broth
- 1 tbsp sherry wine
- 2 tbsp crème fraîche
- 2 tsp fresh thyme
- salt & pepper to taste
- chives for garnish
Instructions:
- Brush olive oil on both sides of the bread, then grill or toast bread, about 3 minutes on each side.
- Heat a large cast iron over high heat. Add the olive oil and, when hot, add the mushrooms, in batches if necessary so as not to crowd the pan. It’s important that the mushrooms sear and not steam. Cook, without stirring, until the mushrooms are well browned, about 3 minutes. Give the mushrooms a good toss to turn them and then briefly sear on the other side.
- Add shallots and garlic to the cast iron, and season with salt and pepper. Add the veggie broth and wine and cook until reduced by half, about 2 minutes. With a wooden spoon, stir in the crème fraîche until well incorporated. Cook until slightly thickened, season with more salt and pepper if necessary, and stir in the thyme.
- Place the toasted bread on individual plates. Spoon the mushrooms and pan sauce on top, dividing it evenly. Serve hot and enjoy!