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Wild Mushroom Toasts

Source of Recipe

From "The Newlywed Cookbook" by Sarah Copeland


Recipe Introduction

"Twice a year, wild mushrooms pop up all over the forest floors after rains and melting of snow. Mixed together, as in this recipe, they deliver an earthy bounty of flavor. You'll find the most exciting mushrooms at your local farmers' market, and if you're lucky enough to know foragers, treat them well. Many supermarkets now carry a variety of cultivated mushrooms as well. Morel, chanterelle, trumpet, oyster, and enoki mushrooms will turn heads, but even cremini mushrooms mixed in to stretch your dollar will do."

List of Ingredients

â—¦ 1 wholewheat boule (rustic country bread) loaf, cut into ¼-inch-thick slices
â—¦ ¼ cup extra-virgin olive oil, plus more for brushing the bread
â—¦ 3 pounds wild mushrooms, such as morels, chanterelles, trumpets, oysters, or enoki, cut into slices
â—¦ Sea salt
â—¦ Freshly ground black pepper
â—¦ 1 shallot, finely chopped
â—¦ 1 clove garlic
â—¦ Sprig of thyme
â—¦ ¼ cup half-and-half
â—¦ 2 tablespoons water or chicken broth
â—¦ 1 tablespoon cognac (optional)
â—¦ 2 tablespoons unsalted butter
â—¦ Small handful of fresh parsley leaves, coarsely chopped


Recipe

Preheat the oven to 400° F.

Brush the slices of bread with olive oil and lay on a baking sheet. Bake until golden and just toasted but not completely dried out, 6 to 8 minutes. Set aside.

Heat your largest frying pan over medium-high heat. Add the ¼ cup olive oil and the mushrooms and cook, stirring occasionally, until the mushrooms release all their liquid, about 10 minutes, seasoning gradually with salt and freshly ground pepper. Continue cooking until some of the liquid has evaporated. Add the shallot, garlic, and thyme and cook, stirring frequently, until fragrant, and the mushrooms are golden and crisp, about 4 minutes more. Add the half-and-half, water, and a splash of cognac (if using). Decrease the heat to medium-low and cook, stirring frequently, until the liquid thickens just slightly and coats the mushrooms evenly, a few minutes more. The mushroom mixture should be saucy, like a gravy.

Remove from the heat. Pull out and discard the sprig of thyme and stir in the butter. Adjust the seasoning, adding more salt and pepper as needed. (Don't be surprised if it does; mushrooms soak up a lot of salt.)

Spoon over toasted bread and sprinkle generously with chopped parsley.

Serves 4 to 6