Mushroom Toast Recipe

Caramelize onions

Heat a large skillet over medium-low heat. Add 1 tbs olive oil and 1 tbs butter. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, for 20–25 minutes until deep golden and caramelized. If onions begin to stick, reduce heat and add 1–2 tbs water to deglaze. When caramelized, stir in 1 tsp sherry vinegar, then transfer onions to a bowl and set aside.

Roast mushrooms

Preheat oven to 425°F (220°C). Toss the sliced mushrooms with 1 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and the fresh thyme leaves on a rimmed baking sheet in a single layer. Roast for 12–15 minutes, turning once halfway, until mushrooms are browned and have some crispy edges. Alternatively, if using the skillet: heat a tablespoon olive oil over high heat, sear mushrooms in batches without overcrowding until golden (6–8 minutes).

Finish mushrooms

Return roasted mushrooms to the skillet used for onions (medium heat). Add the minced garlic and cook 30–45 seconds until fragrant. Fold in the caramelized onions, adjust seasoning to taste with additional salt and pepper, and keep warm for plating.

While the mushrooms roast, prepare the cashew cream. Drain soaked cashews and add to a blender with 1/2 cup water, 1 tbs dry sherry, 1 tsp lemon juice, 1/2 tsp maple syrup, and 1/4 tsp salt. Blend on high until completely smooth, scraping down sides as needed (about 1–2 minutes). If too thick, add up to 1–4 tbs more water to reach a pourable but creamy consistency. Taste and adjust seasoning; add white or black pepper to taste. Transfer to a small squeeze bottle or bowl.

Prepare mustard greens

In a medium skillet, heat 1 tsp olive oil over medium heat. Add chopped mustard greens and a pinch of salt and red pepper flakes. Sauté for 2–3 minutes until wilted but still bright. Remove from heat and stir in 1/2 tsp lemon zest. Taste and adjust salt or heat.

Grill bread

Brush both sides of 4 slices of miche with a light coating of oil and grill or toast until deeply golden and slightly crisp, about 2–3 minutes per side on a hot grill pan or under a broiler. Keep warm.

Assemble Mushroom Toasts

Place 1 grilled miche slice on each of 4 plates. Spoon a generous layer (about 1–2 tbs) of sherry cashew cream onto each slice, spreading slightly. Top with a handful of sautéed mustard greens, then pile roasted mushrooms and caramelized onions evenly over the toasts (about 3 oz mushrooms + onions per toast). Drizzle a little extra virgin olive oil over each and finish with a small squeeze or dot of additional cashew cream if desired. Garnish with microgreens or chopped chives and an extra pinch of flaky salt.

Serve immediately: Serve warm as a brunch course with lemon wedges on the side if desired.