I wouldn’t go within 18 feet of a mushroom before the age of 20. Now, I can’t get enough of them. They’re delicious raw, irresistible when roasted and unbeatable when sauteed. So when I came across this mushroom appetizer on one of my favorite blogs, I was ecstatic to spruce it up and give it a go. I’ve subbed in Parmesan cheese shavings as the final garnish and found that the saltiness of the cheese works just as well as the suggested coarse salt. And who doesn’t love a hint of semi-melted cheese in a bite of … well, everything!
I also couldn’t help but notice how this recipe seems to be indicative of my current place in culinary school, as I have made the jump from my go-to dish being Paula Deen’s Lots O’Meat Lasagna (which is incredible, by the way) to more exotic fare like Chicken Tagine, Homemade Falafel with Tahini Sauce and Braised Korean Short Ribs.
Just like mushrooms were once off limits, I’ve found that my culinary sense is expanding into realms I never dreamed of entering. From Salmon en Papillote and Roasted Poussin, to Braised Leeks and Tostones with Cuban Mojo Sauce, everyone say hello to the new global gourmand (who still makes Paula Deen’s lasagna with pride, eats donuts like they’re their own food group and isn’t afraid to make a lunch out of Cheetos).
Sauteed Mushrooms on Buttered Chive Toast
Yield: 8-10 toasts
Prep Time: 20 min
Cook Time: 10 min
½ pound mix of wild mushrooms (cremini, morels, shitakes or oysters)
2 Tablespoons unsalted butter, plus additional for toast
1 large shallot, minced
2 Tablespoons dry white wine
¼ cup heavy cream
1 loaf of good quality bread, crusts removed
1 Tablespoon fresh chives, finely chopped
Parmesan cheese shavings, for garnish
Clean the mushrooms by using a damp towel to wipe off any excess dirt. Chop the cleaned mushrooms into ¼" pieces.
Melt 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the minced shallots and sauté until limp. Add the mushrooms and a pinch of salt and continue cooking (and stirring) for five minutes.
Deglaze the pan with the wine, making sure to scrape the cooked bits from the bottom of the pan. Reduce the heat to medium and continue cooking until the mushrooms are soft.
Stir in the heavy cream and simmer (turning up the heat, if necessary) until the mixture has thickened slightly. Season with salt and pepper to taste.
Toast the crust-less bread and spread with butter. Cut the slices in half diagonally and sprinkle with the chopped fresh chives.
Top each toast with a spoonful of the mushroom mixture and garnish with Parmesan cheese shavings.