Mushroom Toasts
Sautéed Mixed Mushrooms and Herbs on Crisp Toasts
Mushrooms are abundant in the fall and there are many varieties from which to choose. White (button) mushrooms are the most readily available, however, they do not have the bold, meaty flavour of varieties such as portobello, shiitake or porcini.
Portobello mushrooms are very large, meaty and flavourful mushrooms and are available at most supermarkets. Their size, flavour and texture make them an excellent substitute for meat in a vegetarian diet. Cremini or baby bella mushrooms are a less mature version of portabellas. They resemble button mushrooms but are darker in colour and richer in flavour.
Other common mushroom varieties found in stores include shiitake and enoki mushrooms (excellent in Asian dishes), oyster mushrooms and chanterelles. Occasionally you can find morels, which are a rare treat. It is worth seeking out different ones to sample, as there is a huge variety of different flavours and textures.
Dried Mushrooms
Dried mushrooms are another option when seeking variety. Because mushrooms are fragile and do not ship well over long distances, opting for dried mushrooms is an excellent alternative when you can't find fresh. Porcini mushrooms are a great example; they are very popular in Italy but can be difficult to find fresh in North America. Many supermarkets and specialty stores carry high quality dried porcini mushrooms and they can easily be rehydrated.
To rehydrate dried mushrooms, rinse mushrooms in cold water to ensure they are clean. Place cleaned mushrooms in a medium sized bowl, pour warm water over them and let sit for about 30 minutes or until mushrooms are soft and pliable (some varieties may take a bit longer). Discard any woody stems and use as you would fresh mushrooms. The soaking liquid can be reserved for another use such as stock or soup - it is full of rich mushroom flavour.
Cleaning Fresh Mushrooms
To clean fresh mushrooms, brush them with a soft brush or cloth. They can be rinsed quickly but do not soak them or they will absorb the liquid, which will be given off during cooking, yielding soggy results.
When sautéing mushrooms, do not crowd them in the pan. They give off liquid while cooking so it is important to let them sit and brown on one side before stirring so they brown nicely.
Be Careful When Foraging Mushrooms
A note about foraging wild mushrooms: Unless accompanied by an experienced guide, it is advisable to purchase mushrooms from a trusted vendor rather than trying to forage your own. Many varieties of poisonous mushrooms strongly resemble edible ones so it's best to leave it to the professionals who know what they're doing. Poisonous mushrooms can cause serious illness and even death.
Mushroom Toasts
Makes approximately 12 crostini
- 3 cups (about 12 oz/350 grams) mixed mushrooms, such as portobello, button, cremini, shiitake, etc.
- 2 Tablespoons olive oil
- 1 shallot, peeled and minced
- 1 clove garlic, finely minced
- ½ teaspoon finely chopped fresh rosemary
- 4 sprigs fresh thyme, finely chopped
- ½ cup whipping cream (35% M.F.)
- ½ teaspoon white truffle oil (optional)
- ¼ cup freshly grated parmesan cheese, plus extra shaved parmesan for garnish
- 2 teaspoons sour cream
- salt and pepper, to taste
- 1 Tablespoon flat leaf Italian parsley, finely chopped for garnish
- ½ baguette, sliced into ¾" thick slices
Method:
- In a large skillet, heat oil on medium-high heat. Add shallots to pan and sauté until they are translucent, approximately 1 minute.
- Add mushrooms to pan. Make sure they are evenly distributed and not crowded in the pan. Sauté until browned on one side, approximately 6 minutes. Resist the urge to stir them around.
- Once the mushrooms are browned on one side, turn over with a spatula and let them brown on the other side.
- Reduce heat to medium. Add herbs and garlic to the pan and stir until evenly distributed. Add cream and stir to combine. Add truffle oil (if using) and parmesan cheese. Cook mushroom mixture until cheese is melted and it's beginning to thicken, about 2 minutes.
- Remove mushroom mixture from the heat and stir in sour cream until combined.
- Toast baguette slices on both sides. To serve, spoon mushroom mixture onto toasts and garnish with chopped parsley and shaved parmesan.
Mushroom Toasts
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