Mushroom Toast Recipe
Maritime Gourmet mushrooms, pickled shallots, garlic cream sauce, toasted sourdough
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Ingredients
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Mushrooms & Topping
Pickled Shallots
Garlic Cream Sauce
Bread & Finishing
Method
Pickled Shallots
- 1
Quick-pickle shallots
Combine 1/2 cup white wine vinegar, 1/2 cup water, 1 tbsp sugar, 1/2 tsp salt, 1/2 tsp peppercorns and bay leaf in a small saucepan. Bring to a simmer to dissolve sugar and salt, then remove from heat and let cool for 2 minutes. Place thinly sliced shallots in a heatproof jar or bowl and pour the warm pickling liquid over them so they are fully submerged. Let sit at least 15 minutes at room temperature (longer for milder flavor). Drain before using; reserve a little pickling liquid if desired to adjust brightness later.
Garlic Cream Sauce
- 2
Make sauce
In a small saucepan over medium-low heat, melt 1 tbsp butter. Add the minced garlic and cook gently 30–45 seconds until fragrant but not browned. Stir in 1 tsp flour and cook 20 seconds. Slowly whisk in 1/2 cup whole milk and 1/4 cup heavy cream, bringing to a gentle simmer while whisking to avoid lumps. Simmer 2–3 minutes until slightly thickened. Stir in 2 tbsp grated Parmesan, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally.
Mushrooms & Topping
- 3
Saute mushrooms
Heat a large skillet over medium-high heat until hot. Add 1 tbsp olive oil and 2 tbsp butter. When butter foams, add the sliced mushrooms in a single layer (work in batches if necessary to avoid steaming). Let mushrooms brown without moving for 2 minutes, then stir and continue to cook 4–6 minutes until golden and any released liquid has evaporated. Add 1 tsp chopped thyme, 1 tsp salt and 1/2 tsp pepper; cook 1 more minute. Stir in 1 tsp butter to finish for gloss and richness. Remove from heat and keep warm.
Bread & Assembly
- 4
- 5
Assemble toasts
Spoon a generous layer (about 1–2 tbsp) of the warm garlic cream sauce onto each toasted slice. Top evenly with the sautéed mushrooms (about 2.5 oz mushrooms per slice). Scatter pickled shallot rings over the mushrooms (about 1/2 shallot per two slices). Drizzle any remaining cream sauce lightly over the top if desired. Garnish with chopped parsley and optional microgreens. Serve immediately.
- 6
Serving suggestion
Serve 2 slices per person as an entrée or 1 slice per person as an appetizer. Offer lemon wedges at the table for extra brightness.