Mushroom Toast
- Daniel
- Nov 13, 2022
- 3 min read
Updated: May 21
After my Mushroom Skulls for the Halloween Special, I fell in love with that mushroom sauce. To be honest, it tastes like a reduction of mushroom soup. This time, I took extra steps to enhance the mushroom flavors by blanching and cooking it with the mushroom stock.
I also use 3 different types of mushrooms: dried, oyster and Swiss brown. You can use any mushrooms as desired. Shiitake, white button, king oyster, or even portobello are great alternatives. Be sure to use butter as butter and mushroom are best friends.
You can make the mushroom sauce in advance. The next morning, just sauteed the Swiss brown mushrooms, assemble and toast them. After consuming these wonder toasts, my eldest daughter asked if this would be great on pizzas. Hmm... Maybe I will give her idea a try next time. What do you think?
Ingredients:
(Serve 4)
Mushroom Stock:
Water, 750ml
Sea Salt, Pinch
Black Pepper, Pinch
Mushroom Powder, Pinch
Miso, 1 TBSP
Nori Flakes, Pinch
Gochugaru, Pinch
Dried Mushrooms, 10
Oyster Mushrooms, 250g
Swiss Brown Mushrooms, 250g
Mushroom Sauce:
Unsalted Butter, 2 TBSP + 2 TBSP
Yellow Onion Finely Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Finely Minced. 3 Cloves
Heavy Whipping Cream, 150g
Nori Flakes, Pinch
Gochugaru, Pinch
Toast
Unsalted Butter, 2 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Oyster Sauce, 2 TBSP
Baguette, 2 Loaves
Fresh Mozzarella
Parmigiano Reggiano
Nori Flakes, Pinch
Gochugaru, Pinch
Equipment:
Blender
Cast Iron Skillet
Oven
Directions:
Prepare the Mushroom Stock
In a sauce pot over medium heat, add water, salt, pepper, mushroom powder, miso, nori flakes, and gochugaru.
Stir to combine and bring to a simmer.
Blanch each type of mushroom separately for 2 to 3 minutes until soft.
Remove and cool. Remove the stems.
Add the stems and any vegetable scraps to the stock and simmer for 3 to 5 minutes.
Remove from heat, cover, and steep to infuse.
Coarsely slice the mushrooms and set aside.
Make the Mushroom Sauce
In a skillet over medium heat, melt butter.
Add onion, season with salt and pepper, and sauté until lightly caramelized.
Add garlic and sauté until aromatic.
Add the blanched dried and oyster mushrooms. Sauté until well combined.
Add 2 TBSP butter, cover, and cook for 2 to 3 minutes until slightly caramelized.
Add heavy cream and stir to combine. Simmer for 1 to 2 minutes.
Transfer mixture to a blender. Add salt, pepper, nori flakes, and gochugaru. Blitz until smooth.
Return sauce to the skillet.
Drain the stock and “clean” the blender with 1 cup of it.
Add the stock-blender liquid to the sauce. Stir to combine.
Bring to a simmer and cook until thickened.
Final taste and adjust seasoning. Set aside.
Prepare the Topping
In a skillet over medium heat, melt butter.
Add Swiss brown mushrooms, season with salt and pepper, and sauté until well combined.
Add oyster sauce and cook until lightly caramelized.
Remove from heat and set aside.
Assemble the Toast
Preheat oven to 220°C (425°F).
Slice a baguette lengthwise and gently flatten with a baking sheet.
Place baguette halves on a baking tray lined with parchment.
Spread the mushroom sauce generously over each half.
Top with mozzarella, sautéed Swiss browns, and a generous grating of parmigiano.
Bake until the cheese has melted and the edges are crispy.
Remove from the oven and garnish immediately with nori flakes and gochugaru.
Super mushroomlicious...
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