Exotic Mushroom Toast
There is mushroom risotto, mushroom soup, and the ubiquitous grilled Portobello. But all the funghi-obsessed chefs I spoke with think the best way to 'shroom is to serve them up on toast. Ten minutes in the kitchen gets you pure, unadulterated mushrooms, with big, rich flavor and silky, sexy texture. By itself, it's a light but amazing meal. With eggs, salad or a bowl of soup, it's a total feast.
Ingredients
- 4 generous slices of baguette or whole-grain bread
- 2 tablespoons olive oil divided use
- 2 cloves garlic minced
- 1 pound exotic mushrooms like shiitakes or porcini sliced thin
- 1 handful flat-leaf parsley chopped
- sea salt and fresh pepper to taste
Instructions
- Lightly brush bread with 1 teaspoon of the oil. Toast or grill until lightly crisp. Set aside.
- Meanwhile, heat remainder of the oil in a large skillet over medium-high heat. Add the minced garlic and cook, stirring, until garlic turns golden and fragrant, about 2 to 3 minutes. Add sliced mushrooms and continue cooking, stirring occasionally.
- Reduce heat to medium if mushrooms start to stick to skillet. Cook for 8 to 10 minutes, or until mushrooms are dark, soft and tender. Gently stir in chopped parsley and season generously with sea salt and pepper.
- Mound mushrooms on toast and serve.