Mushroom toast is the new avocado toast, at least during the wet months of the year. And these mixed mushrooms are ready to party, offering lots of different textures in a luxurious sauce.
What You Get
Shallot or spring onion
What You’ll Need
Olive oil or butter
Dry white wine (optional)
Makes 8 servings
Active Time: 25 minutes
Total Time: 25 minutes
Preheat the oven to 400°F. Line a sheet tray with parchment or foil.
Slice half of the bread into pieces about ½-inch thick. Arrange the pieces on the prepared pan, brush lightly with olive oil, and season with salt. Transfer the pan to the oven and toast until golden, about 8 minutes.
Meanwhile, trim and cut the mushrooms into bite-size pieces or slice them into rounds about ¼-inch thick. Slice the shallot. Slice 3 cloves of garlic. Pick a couple of sprigs of thyme leaves and toss the stems.
In a large sauté pan over medium heat, warm ¼ cup olive oil. Add the mushrooms and shallot and sauté until they release their moisture and start to get crispy, 10 minutes. Add the garlic and stir until fragrant, 1 minute. Add ½ cup wine, if using, stirring and scraping up any browned bits from the bottom of the pan. Simmer to reduce slightly, 2 minutes. Turn down the heat to low, add 2 tablespoons butter and 1 teaspoon soy sauce, and swirl until melted and glossy, 1 minute. Remove from the heat and season with more soy or salt.
Spread each piece of bread with a spoonful of fromage blanc and pile the mushrooms on top. Sprinkle with the thyme, grind with pepper, and serve warm.