How can I serve mushroom toast?

You can serve it as an appetizer or as a side dish with, for example, a steak.

Can I make the mushroom mixture in advance?

Yes, you can make the mushroom mixture in advance and store it in the refrigerator until you need it. You can keep the mushroom mixture in the refrigerator for about three days.

Can I also prepare mushroom toast on the grill?

Yes, you can also prepare the mushroom toast on the grill for an extra smoky flavor.

Mushroom Toast

Name: Mushroom Toast
Cook time: 20 min
Total time: 20 min
Yield: 4P
Ingredients: 500 g white mushrooms; 150 g butter; 2 cloves of garlic; 1 shallot; 2 tbsp finely chopped flat-leaf parsley; 1 small square white bread; Pepper and salt; 1 tsp balsamic cream; Wild herb mix

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20min

•

Easy

A classic that you can eat in a brasserie, but still easy to make yourself. Crispy toast and flavorful sautéed mushrooms!

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Ingredients

What do you need?

Quantity: 4P

500 g white mushrooms
150 g butter
2 cloves of garlic
1 shallot
2 tbsp finely chopped flat-leaf parsley
1 small square white bread
Pepper and salt
1 tsp balsamic cream
Wild herb mix

Preparation method

How do you make this?

Cut off the 2 sides of your bread with a bread knife, then cut it into 4 thick equal slices, and also cut off all the crusts so you have four nice thick slices of bread.

Brush the mushrooms clean without water, cut off any dirt, and slice or quarter them.

Melt 100 g of butter in a non-stick pan, set aside for a moment, dip a brush in the melted butter and rub the slices of bread on the top and bottom.

Place on a baking sheet with parchment paper and bake them for 10 minutes in a preheated oven at 195°C until they are nicely golden brown and crispy, seasoning with plenty of pepper and a pinch of salt.

Put your pan back on the heat and add the finely chopped shallot, sauté for 1 minute, then add the garlic and mushrooms, continue to cook and stir until the moisture has evaporated and you can nicely color them. Season with pepper, salt, and wild herbs.

Add the rest of the butter with the finely chopped parsley and balsamic vinegar.

Let everything cook together for a moment and distribute over the toasts with some finely chopped parsley on top.

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