Roasted Mushroom & Gouda Toast Recipe
Recipe information
Make Roasted Mushroom & Gouda Toast in just 35m. brioche, toasted
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Ingredients
Mushroom Mixture
Toast & Cheese
Finish & Garnish
Mushroom Mixture
1. Preheat and prep
Preheat the oven to 400°F (200°C) if you prefer a finished roast for mushrooms; otherwise proceed on the stovetop. Pat mushrooms dry with paper towels and slice them into 1/4"–1/2" pieces so they brown evenly.
2. Sear mushrooms
Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When the butter foams, add the sliced mushrooms in a single layer (work in two batches if necessary to avoid crowding). Let mushrooms cook without stirring for 2–3 minutes to develop color, then stir and continue cooking 3–4 minutes more until golden and most liquid has evaporated.
3. Aromatics and deglaze
Reduce heat to medium. Add the minced garlic and thyme and cook 30–45 seconds until fragrant, careful not to burn the garlic. Pour in 2 tbs white wine or vegetable broth to deglaze the pan, scraping any browned bits from the bottom. Cook until the liquid is almost absorbed, about 1–2 minutes.
4. Season and finish
Season mushrooms with 1 tsp salt and 1/2 tsp freshly ground black pepper. Stir in 1 tbs chopped parsley. If you preheated the oven and want extra roast, transfer mushrooms to a rimmed sheet and roast 6–8 minutes until slightly deeper brown; otherwise proceed to assembling the toast. Remove from heat and set aside.
Toast & Cheese
5. Prepare brioche
Butter one side of each brioche slice with the 2 tbs softened butter. Brush the unbuttered side lightly with 1 tsp olive oil (this helps crisp without burning).
6. Toast brioche
Heat a large skillet or griddle over medium heat (or preheat oven broiler). Place brioche slices buttered-side down on the skillet and toast 2–3 minutes until golden and crisp. Flip and toast the other side for 1 minute so both sides are warm and slightly crisp. If using broiler, place slices butter-side up on a baking sheet and broil 30–60 seconds until browned, watching closely.
7. Add cheese
Arrange the toasted brioche on a baking sheet. Distribute the 6 oz shredded/sliced gouda evenly over the warm toasts. Return to the oven at 375°F (190°C) or under the broiler on low for 2–3 minutes until the cheese is melted and bubbly. Remove when the cheese has just softened and started to brown at the edges.
Assemble & Finish
8. Top with mushrooms
Spoon the warm roasted mushroom mixture evenly over each cheesy brioche slice, dividing it among the 4 slices.
9. Garnish
If using, toss 1 cup baby arugula with 1 tsp sherry vinegar or a light drizzle of balsamic reduction and place a small handful atop each toast. Scatter the 1/2 tsp lemon zest over the toasts, and finish with a pinch (about 1/4 tsp) flaky sea salt and 1/4 tsp cracked black pepper for contrast.
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