Mushroom Toasts

Name: Mushroom Toasts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 1 lb mushroom (wild mushrooms, or a combination of cultivated mushrooms including portobellas, cremini, oyster, shi); 1 tablespoon butter; 2 tablespoons olive oil (or more as needed); kosher salt, to taste; fresh ground black pepper, to taste; 1/4 cup red onions or 1/4 cup white onion; 2 teaspoons fresh thyme, chopped or 1/4 teaspoon dried thyme leaves; 1/2 cup creme fraiche (I used recipe #171932) or 1/2 cup sour cream (I used Creme Fraiche ); 1 tablespoon Italian parsley, chopped; 12 -18 slices baguette, cut 1/2 inch on diagonal; 1 1/2 tablespoons olive oil; 1/4 cup parmigiano-reggiano cheese, grated

Submitted by Cookin-jo

"This appetizer is not only delicious but adaptable as well. Use your choice of mushrooms, creme fraiche or sour cream, shallots or red or white onion. Make the mushrooms a few hours ahead if you like but toast the bread just before serving. Adapted from Fine Cooking magazine."

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photo by limeandspoontt

Ready In:: 30mins
Ingredients:: 12
Serves:: 4-6

ingredients

1 lb mushroom (wild mushrooms, or a combination of cultivated mushrooms including portobellas, cremini, oyster, shi)
1 tablespoon butter
2 tablespoons olive oil (or more as needed)
kosher salt, to taste
fresh ground black pepper, to taste
¹⁄₄ 1/4 cup red onions or 1/4 cup white onion
2 teaspoons fresh thyme, chopped or 1/4 teaspoon dried thyme leaves
¹⁄₂ cup creme fraiche (I used recipe #171932) or 1/2 cup sour cream (I used Creme Fraiche)
1 tablespoon Italian parsley, chopped
12 -18 slices baguette, cut 1/2 inch on diagonal
1 ¹⁄₂ tablespoons olive oil
¹⁄₄ cup parmigiano-reggiano cheese, grated

directions

Wipe any dirt from the mushrooms with a damp cloth or paper towel.
Cut off any tough stems; half smaller mushrooms and quarter larger ones to make approximate even sizes.
Heat butter and 1 Tbsp of the oil in a 10-12 inch deep saute pan over medium-high heat.
Add the mushrooms and a pinch of salt and cook, stirring often, for 8-10 minutes, until any liquid has evaporated. If the mushrooms become too dry add a drizzle of oil.
Transfer mushrooms to a cutting board, let cool a few minutes, and chop coarsely.
Wipe out the pan and set over medium heat with 1 Tbsp olive oil.
Add shallots, thyme and a pinch of salt and stir for a minute or two until shallots are tender and slightly golden.
Return the mushrooms to the pan and stir in the creme fraiche to heat through without bringing to a simmer.
Remove from the heat and stir in parsley and more salt and black pepper to taste.
Note: If you are making the mushrooms in advance stir in only 1/4 cup of the creme fraiche now and add the other 1/4 cup when reheating later.
Just before serving position oven rack 6 inches below the broiler element and heat broiler.
Place baguette slices on a baking sheet and brush with olive oil; Broil for a minute or two to toast.
Spread warm mushroom mixture over toasts and sprinkle on the Parmigiano-Reggiano.
Note: Do not at any time overheat the mushroom mixture once the creme fraiche has been added or the cream will break.

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Reviews

On Sunday night I make enough to fill a large jar and keep it in the fridge. Then when I get up in the am, put a large scoop in the M/W and bread in the toaster, shower and shave and its all ready for a quick-getaway breakfast.

Michael M.
Great vegetarian appetitzer lots of good flavours. I did add a little cream cheese for a bit extra creaminess this recipe did not disappoint.

limeandspoontt
Delish! Very easy! Great app. for entertaining!

aletamarie

RECIPE SUBMITTED BY

Cookin-jo

I was born in a small Canadian prairie town but was raised in the city. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown. I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy. I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from. <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Derfcookathon.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/personal/FRENCH-foodfun.jpg"> <img src="http://www.recipezaar.com/members/home/1956/holidaylightssticker.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg"> <img src="http://www.recipezaar.com/members/home/1956/SoupsandsaladSTICKER.jpg"> <img src="http://www.recipezaar.com/members/home/1956/PotLuckSTICKER.jpg"> <img src="http://www.recipezaar.com/members/home/237330/CameraLesschef-STICKER.jpg"> <img src="http://www.recipezaar.com/members/home/237330/TEXMEXstickr.jpg"> <img src="http://i151.photobucket.com/albums/s124/Cookin-jo/banners%20and%20stickers/piggysticker.jpg">

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