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White Mushrooms on Toast

Source of Recipe

From "Old-School Comfort Food" by Alex Guarnaschelli


Recipe Introduction

"I cook the mushrooms and *then* make the toast. Of course, it would be more logical made in reverse so you could finish the mushrooms, spoon it on the waiting toast, and eat immediately. But toasting the bread gives the mushrooms a much-needed minute to cool and 'gel' flavor-wise. I have a distinct memory of my mom patiently stirring these mushrooms and letting them cool slightly as she toasted slices of brioche under the broiler. The toast was always browned on both sides with the slightly cooled mushrooms spilling onto the toast. One of my original food memories."

List of Ingredients

â—¦ 3 tablespoons extra-virgin olive oil
â—¦ 1 small yellow onion, finely diced
â—¦ Kosher salt and black pepper
â—¦ 2 small cloves garlic, minced
â—¦ ¾ pound white mushrooms, ends trimmed, wiped clean, and cut into ¼-inch slices
â—¦ 2 tablespoons dry Marsala
â—¦ ½ cup sour cream
â—¦ 1 tablespoon chopped fresh tarragon leaves
â—¦ 16 (½-inch-thick) slices baguette


Recipe

Preheat the oven to 375° F.

Heat a large saucepan over medium heat and add 2 tablespoons of the olive oil. Once hot, add the onion, season with salt and pepper, and cook until tender, 3 to 5 minutes. Add the garlic, lower the heat, and cook for an additional minute. Add the mushrooms, season with salt and pepper, and cook until they have softened and the liquid they release has nearly evaporated, 8 to 10 minutes.

Pour in the Marsala and simmer until the flavor of the alcohol has mellowed considerably, 3 to 4 minutes. Add the sour cream and allow it to melt over the mushrooms. Season with salt and pepper. Add the tarragon. Bring to a simmer and then shut off the heat. Taste.

Arrange the bread slices in a single layer on a baking sheet and brush them with the remaining 1 tablespoon olive oil. Bake until lightly browned and crispy, 6 to 8 minutes. Season with salt.

Arrange the toasts on a platter and top each one liberally with the mushrooms. If the creamy aspect of the mushrooms thickens too much when they cool slightly, don't be afraid to add a splash of lukewarm water and warm them up over low heat to loosen again before topping the pieces of toast.

Makes 16 pieces;
Serves 6 to 8