Mushroom Toast
This is one of those dishes I made on the fly one day when I wasn’t sure what I would make for lunch, and now it’s a go-to when I need a mid-day meal in a hurry. Stephan is a bit of a mushroom snob and is really only interested in morels, chanterelles or porcini. However, when I throw this together with whatever I’ve got on hand (typically shiitakes), he’ll eat and enjoy it. I usually have a loaf of nutty bread in the freezer (Dave’s Killer Bread, Eli’s or Bread Alone), so I’ll just toast and slather it with hummus, avocado, a medley of sauteed mushrooms and whatever fresh herbs I’ve got growing, like rosemary or thyme. I serve it as an open-faced sandwich, although feel free to top it with a slice of bread, as well.
Serves 2
Ingredients
2-3 tablespoons extra-virgin olive oil
Big bunch of mushrooms (like 20), such as portobello, shiitake or cremini, chopped
1 large shallot, finely chopped
1 teaspoon chopped herbs, such as thyme, rosemary, chives
2 small garlic cloves, minced
Salt and pepper
2 slices nutty bread, for toasting
Few tablespoons of your favorite hummus
1 avocado, sliced
2 tablespoons of fresh herbs, chopped (parsley, thyme, or rosemary all work)
Red-hot pepper flakes
Preparation
Heat a wide skillet over high heat and add oil. When oil begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes.
Add teaspoon of chopped thyme or rosemary, shallots and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for 5-10 minutes more.
Meanwhile, toast bread slices until golden. Place on individual plates.
Smear toast with hummus, then sliced avocado, then spoon mushrooms and juices over toasted bread. Top with chopped herbs and a sprinlkling of red-pepper flakes.
