Mushroom toast

You know when you wake up on the weekend and you haven’t bought groceries all week so you consider going out for brunch but then get lazy and decide to scrap together whatever you can find to make some sort of morning-appropriate food? This is what happened to me today. I usually have eggs for breakfast but I had a really busy week and was out of town for a couple work events then came back to Vancouver for a last big event on Friday night and just had zero time to organize anything at home. In the freezer, I found wholegrain bread, and in the fridge, I found mushrooms and leftover cream. I decided to make mushroom toast. Elsewise, it was going to be leftover curry for breakfast.

One of my favourite appetizers is the mushroom toast at Tableau restaurant (I believe they have it for happy hour as well). Their version is made using thick brioche bread to lend some sweetness to the earthy mushrooms, and although I used wholegrain bread instead, I added sweetness with some sherry. You’ll see that I also toast the bread in the pan which allows it to sop up the spare butter and cream coating the pan. It adds a great touch especially when the bread gets that crispy fried texture.

Ingredients

  • Button or cremini mushrooms
  • Couple cloves of garlic, chopped
  • Butter
  • Thyme, fresh if possible
  • Cream
  • Sherry
  • Chives
  • Slices of bread
  • Salt

Method

  1. Heat a pan to medium heat and add a dollop of butter plus salt. When melted, add the chopped garlic and diced mushrooms. Don’t crowd the mushrooms and cook them in batches if necessary. Cook for about 5min.
  2. Add the chopped thyme (I only had dried thyme but it would have been much better fresh), a splash of sherry, and a splash of cream. Stir and wait till the mushrooms have absorbed the liquid (2-3min).
  3. When the mushrooms are done, spoon into a bowl and reserve for later.
  4. Take the slices of bread, butter one side, and place the butterless sides down in the pan you just cooked the mushrooms in. The plain sides of bread will sop up all the mushroomy butter and it’ll help to lightly panfry the bread. When crispy and toasted looking, flip.
  5. When both sides are done, pile high with the cooked mushrooms and add chives or more fresh thyme for garnish.

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