Mushrooms On Toast Recipe
Oxtail marmalade, parsley, grilled bread
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Ingredients
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Mushroom Topping
Oxtail Marmalade
Grilled Bread
Garnish & Finish
Method
Grilled Bread
- 1
Prepare and toast bread
Preheat a grill pan or skillet over medium-high heat. Brush both sides of each bread slice lightly with olive oil. When the pan is hot, place the slices in a single layer and grill 2–3 minutes per side until deep golden grill marks appear and the bread is crisp but still slightly tender inside. If desired, rub the hot bread with the optional butter immediately after removing from the pan so it melts into the crust. Keep warm in a low oven (200°F / 95°C) while you finish the topping.
Mushroom Topping
- 2
- 3
Sauté aromatics
Heat a large skillet over medium heat. Add the butter and olive oil. When the butter is foaming, add the minced shallot and cook, stirring, for 1–2 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, taking care not to brown it.
- 4
Cook mushrooms
Increase heat to medium-high and add the sliced mushrooms in a single layer. Let them sit undisturbed for about 2 minutes to develop brown color, then stir and continue to cook, stirring occasionally, until mushrooms have released their moisture and are golden-brown, about 6–8 minutes total. Season with the thyme, 3/4 tsp of the salt and 1/2 tsp of the black pepper while cooking.
- 5
Deglaze and finish
Pour in the white wine or vermouth to deglaze the pan, scraping up any browned bits from the bottom. Let it reduce by half, about 1–2 minutes. If using, stir in the heavy cream and simmer for 30–60 seconds until the mushrooms are glossy and the sauce clings lightly to them. Taste and adjust seasoning with the remaining salt and pepper. Stir in the chopped parsley and remove from heat.
Oxtail Marmalade & Assembly
- 6
Warm marmalade
Gently warm the oxtail marmalade in a small saucepan over low heat or in a microwave-safe bowl for 20–30 seconds until spreadable but not hot. Warming helps it spread easily and meld with the mushrooms.
- 7
Assemble mushrooms on toast
Spread about 3/4 to 1 tablespoon of warm oxtail marmalade onto each grilled bread slice (use more for larger slices). Spoon a generous mound of the sautéed mushrooms on top of the marmalade, pressing slightly so the mushrooms adhere. Hold back a small amount of chopped parsley for garnish if desired.
- 8
Finish and serve
Arrange the toasts on a serving platter. Sprinkle each piece with a small pinch of finishing sea salt and a light grind of black pepper. Top each with a small sprig of parsley (or sprinkle the reserved chopped parsley) for color and freshness. Serve immediately while bread is warm and crisp.