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Mushroom Toast

Mushroom Toast
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Mushroom Toast

Ingredients

  • Pickled Radish & Onions

  • fresh radish, cleaned and thinly sliced

  • sweet onion, thinly chopped

  • 1/4 cup champagne vinegar

  • 1/8 cup water

  • 1/2 teaspoon sugar or honey (or sugar replacement)

  • 1/4 teaspoon salt

  • 1/2 tablespoon coriander seeds

  • Mushrooms

  • 2 tablespoon olive oil or butter, more/less as needed

  • 1 pound mushrooms (portobello, cremini, shiitake, etc); thinly sliced

  • 1 teaspoon thyme, chopped

  • 2-3 garlic gloves, minced

  • salt and pepper

  • splash of sherry or marsala

  • Crème Fraîche Mixture

  • 1/2 cup crème fraîche

  • 1/8-1/4 cup goat cheese

  • 2 teaspoons thyme, chopped

  • 2 teaspoons parsley, chopped

  • 1 teaspoon marjoram, chopped

  • Assembly

  • sliced Italian or country bread, toasted

  • parsley, chopped

  • Arugula, coarsely chopped

Directions

  • Pickled Radish
  • Clean and then thinly slice radishes. Thinly chop sweet onion. Place into glass container.
  • Heat vinegar, water, sugar, salt and coriander n a saucepan over medium heat until simmering.
  • Pour mixture over radishes and onions.
  • Let cool to room temperature, then place in the fridge for at least 2 hours, up to 12 hours.
  • Mushrooms
  • Heat a skillet over medium to high heat. Add butter or olive oil to coat pan. Once butter/olive oil is hot, add mushrooms and cook. Cook, stirring, until lightly browned. Do not overcrowd mushrooms or they will not brown. Sauté in multiple batches, if needed.
  • Add thyme and garlic, stir to coat. Season with salt and pepper. Allow to sauté for a minute, then add splash of sherry/marsala. Remove from heat.
  • Crème Fraîche Mixture
  • Combine all ingredients and mix until combined.
  • Assembly
  • Slice and toast the bread.
  • Spread crème fraîche mixture over each piece of bread.
  • Add mushroom mixture.
  • Top with picked radish, pickled onions, arugula, and parsley.

Notes

  • Picked radish/onion, crème fraîche mixture, and mushrooms can made ahead of time. Toast bread, slightly heat up mushrooms, and assemble just before serving.

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