A Word From The Cook
“If working with dried mushrooms, reconstitute them in warm water. When soft, drain and combine with fresh mushrooms.”
15-20 individual servings depending on size of toasts
- For Rustic Toasts:
- 1 baguette or other rustic bread
- ¼ cup butter + 1 minced garlic clove + 2 tablespoons fresh, chopped Italian parsley
- For Mushroom Sauté and top of Toasts:
- 5 tablespoons extra virgin olive oil
- ¼ pound sliced crimini mushrooms
- ¼ pound sliced chanterelle mushrooms
- ¼ pound sliced porcini, morel or other
- 2-3 chopped fresh garlic cloves
- 1/4 cup fresh, chopped Italian parsley
- 1 tablespoon fresh chopped thyme
- Salt and pepper to taste
- 1 teaspoon red pepper flakes
- Splash red wine
- ½ cup parmesan shreds
Step 1 – Turn Rustic Bread into Garlic Toasts
Melt butter, garlic, and parsley over the stove or in the microwave.
Baste bread slices with melted butter mixture.
Toast bread slices by spreading them out on a cookie sheet, and baking at 400 degrees until lightly browned around edges (approx. 8 minutes) then broil for 30-60 seconds.
Step 2 – Sauté Mushrooms
In a skillet over low heat, sauté mushrooms in olive oil for about 5 minutes.
Add garlic and cook until mushrooms are golden.
Add the wine and cook another minute.
Add parsley, thyme, salt pepper and red pepper flakes.
Cook until mushrooms are soft and juicy.
Step 3 – Top Toasts and Serve!
Place a mound of mushrooms on top of each toast.
Add a pinch of chopped Italian parsley on top of mushrooms.
Top with parmesan cheese.
Serve hot or at room temperature.