The Washington Post

Mushroom Toast

Mushroom Toast 2.000

Goran Kosanovic For The Washington Post

May 9, 2017

The preparation couldn't be simpler, and yet the result is elegant enough to serve as a dinner party starter as well as for a special brunch; it's rich, you bet.


Servings:
2 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-4 servings

Ingredients
  • 3 tablespoons olive oil
  • 2 large, thick slices sourdough bread (about 4 ounces total)
  • 2 cloves garlic, each cut in half
  • 1 tablespoon salted butter
  • 6 ounces beech mushrooms, separated into pieces
  • Leaves from 2 or 3 sprigs thyme, chopped
  • 1/4 cup Sancerre (wine)
  • 1/2 to 3/4 cup heavy cream
  • 2 tablespoons crème fraîche
  • Sea salt
  • Freshly ground black pepper
  • 1/2 to 1 teaspoon finely grated lemon zest

Directions

Heat a grill pan over high heat.

Use 2 tablespoons of the oil to brush both sides of each slice of bread, then place it in the pan; toast on both sides until golden. Transfer to a plate and immediately rub with the cut sides of half the garlic.

Heat the butter and the remaining tablespoon of oil in a medium skillet over medium heat. Add the remaining garlic, the mushrooms and most of the thyme leaves; cook for about 5 minutes, stirring a few times.

Stir in the Sancerre; cook for about 3 minutes, or until the liquid has reduced. Stir in the cream (to taste) and cook for about 3 minutes, stirring, then remove from the heat.

Stir in the creme fraiche, then season lightly with salt and pepper.

Place a piece of toast on each plate. Divide the mushroom mixture between them, spooning it atop the toast. Sprinkle with the lemon zest (to taste), the remaining thyme leaves and a little salt. (Cut each slice crosswise in half, for 4 servings.) Serve right away.

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Recipe Source

Adapted from “Simple Fare Spring/Summer: A Guide to Everyday Cooking and Eating,” by Karen Mordechai (Abrams, 2017).

Tested by Jessica Weissman.

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Nutritional Facts

Calories per serving: 340


% Daily Values*

Total Fat: 28g 43%

Saturated Fat: 12g 60%

Cholesterol: 55mg 18%

Sodium: 250mg 10%

Total Carbohydrates: 17g 6%

Dietary Fiber: 0g 0%

Sugar: 2g

Protein: 5g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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