Best Wild Mushroom Toasts Recipes

WILD MUSHROOM TOASTS

Steps:

• Preheat broiler.
• In large skillet, heat oil over medium-high heat. Add onion; saute 1 minute. Add all mushrooms, garlic and thyme; saute until beginning to brown, about 6 minutes or until liquid evaporates. Remove from heat. Stir in cream and cheeses. Season with salt and pepper.
• Top each toast with about 1 tablespoon mushroom topping. Place toasts on rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 2 minutes. Transfer to serving platter and serve warm.

WILD MUSHROOM AND BRIE TOASTS

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add onions and garlic, saute 2 minutes. Increase heat to high. Add mushrooms and saute until tender, about 5 minutes. Add brandy; boil until liquid evaporates, about 6 minutes. Season with salt and pepper. (Mushrooms can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 350 degrees. Arrange bread on baking sheets. Bake until beginning to color, about 5 minutes per side. Spoon mushrooms over. Top with cheese slices. Bake until cheese melts, about 5 minutes. Sprinkle with parsley.

WILD MUSHROOM TOASTS

Steps:

• Clean mushrooms. Remove tough stems. In skillet, melt 1 Tbsp. of the butter with 1 Tbsp. of the oil over medium hight heat. Add the mushrooms and a generous pinch of salt and cook, stirring frequently, until any liquid has evaporated the the mushrooms are browned. Remove from heat and transfer mushrooms to cutting board. Let them cool slightly and chop them coarsely. Return pan to medium heat and add the remaining 1 Tbsp. butter and oil. when butter melts, add the shallots, thyme and a pinch of salt. Cook, stirring until the shallots are tender and lightly golden, about 3 minutes. Return the mushrooms to the pan, stir in the creme fraiche (if you're making this ahead, add only half of the creme fraiche) and cook, stirring to coat the mushrooms. Stir in the parsley and season with several grinds of pepper. Season with more salt and pepper to taste. Remove from the heat and hold in a warm spot. Shortly before serving, position an oven rack 6 inches from the broiler and heat on high. Arrange the bread slices on a baking sheet and brush them with olive oil. Broil until the bread is golden, 1 to 2 minutes. Flip and toast the other side, about 1 minute. Spread the warm mushroom mixture on the toasts (if it's been refrigerated, reheat it over low heat and add the rest of the creme fraiche). Sprinkle some of the parmigiano on top and serve