Mushroom Toast

This recipe isn’t fancy, but don’t let its simplicity fool you. Mushroom toast is so flavorful and astonishingly easy to make. When fall weather arrives, this dish is never far behind.

When summer turns to fall, I find myself needing to replace my beloved garden fresh heirloom tomatoes with something equally delicious and seasonal.  Enter the mushroom.  While I don’t cultivate them or forage for them myself, they’re readily available and delicious this time of year. 

I actively look for ways to add mushrooms into our favorite pastas and side dishes once our garden has been put away for the year.  I love to tuck them into fluffy omelets made with eggs gathered fresh from our coop and duck house. 

I also like to make a simple mushroom toast for a delicious afternoon snack.  On Sunday afternoons, we tend to gather in the Farmhouse Kitchen to enjoy a glass of red wine, listen to a bit of music, and plan for the week ahead.  Snacks are always appreciated and I love to keep them rustic and simple so that we can relax and squeeze the last few hours out of the weekend.

This mushroom toast is just that sort of dish. I’ve often referred to this dish as mushroom bruschetta because it always reminds me of the tomato bruschetta I enjoy making during the summer.  Strictly speaking, this isn’t a true bruschetta preparation.  It isn’t really a crostini either.  When I was writing this recipe, I looked into the history of both to see which name fit and the truth is that neither does.

Bruschetta gets its name from an Italian word that translates “to roast over coals”. It’s a traditional preparation of crisp toasted bread that is rubbed with a sliced clove of garlic, drizzled with olive oil, seasoned with salt and pepper, and served warm with juicy toppings. My favorite is the Simple Heirloom Tomato Bruschetta made with warm tomatoes and basil picked fresh from our garden.

Crostini means “little toasts” in Italian. It is made with thin slices of bread that are toasted or grilled until they are crouton crisp. They make a delicious base for flavorful toppings or can be added to soups in lieu of a crouton. I love to serve them with softened Boursin cheese to spread on top.

Here at the farmhouse, I make my mushroom toast in a more rustic and simple manner.  First, I use leftover bits of our Rustic Bread or bake up a small loaf in the afternoon and allow it to cool completely.  Then I carve it into thin slices and warm them in the toaster oven just to give them enough body to hold the mushroom mixture without being too crisp. 

I’ve made this dish dozens of times over the years and have simplified it greatly during that time. It’s really more of a method of preparing mushrooms than a recipe.  You don’t need to measure anything and can easily adjust the ingredients based on what you have on hand.

In minutes, the mushrooms are finished, the bread has been heated, and if I’m lucky, a glass of red wine has been poured to pair with our afternoon snack.  With a bit of Boursin cheese or softened butter and grainy mustard, these mushroom toasts are a delicious appetizer, warm snack, or served for dinner with an omelet and crisp salad. 

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Mushroom Toasts

Jennifer from 1840 Farm

This is the kind of recipe that doesn’t require precise measurements. It’s more of a preparation method than a recipe. You can adjust the ingredients to suit your liking. Season it to your tastes and serve it with warm bread and your favorite accompaniments. If you have any leftovers, they make a scrumptious omelet filling with a bit of cheese. I like to use shiitake mushrooms when I have them, but any combination of your favorite mushroom can be used.

Author: Jennifer from 1840 Farm

Ingredients

For the Mushrooms:

• 1-2 slices of bacon diced
• 1 shallot or ½ small onion sliced thinly or diced
• 1 Tablespoon fresh herbs I like to use rosemary and thyme, minced
• 4-8 ounces mushrooms sliced
• 1-2 Tablespoons bone broth or stock

For Serving:

• Boursin cheese or other spreadable cheese or butter (link to recipe below)
• Bread, sliced and warmed or toasted (link to recipe below)
• wholegrain mustard

Instructions

• Add the diced bacon to a cold skillet and place over medium heat. Allowing the bacon to come up gently to temperature in the skillet will encourage the fat to render out more completely which adds extra flavor to the mushrooms. Allow the bacon to cook and crisp without burning while preparing the other ingredients.
• The shallot or onion can be sliced thinly or diced depending on your preference. Remove the woody stems from the rosemary and mince the herbs.
• Look over the mushrooms, removing any dirt or muddy spots using a paper towel. Slice the mushrooms into thick slices or divide small mushrooms into quarters. If using shiitake mushrooms, remove the stem as they are too fibrous to eat.
• Add the onions, herbs, and mushrooms to the skillet with the bacon and stir gently to combine. Increase the heat slightly to medium-high. Season with a bit of salt and pepper and allow to cook undisturbed. After 2-3 minutes, stir the mixture gently to avoid breaking up the mushrooms. Allow the mushrooms, onions, and herbs to continue cooking until the mushrooms are soft and the onions are translucent.
• Depending on the variety of mushrooms, they may release liquid into the pan. Allow that liquid to evaporate before adding a bit of bone broth or stock to the pan. Stir to coat the mixture in the broth. Taste for seasoning, adding salt and pepper as needed.
• Serve the warm mushroom mixture with toasted slices of bread. I like to offer the mushrooms and bread with softened butter, Boursin cheese, and wholegrain mustard on the side. Everyone can choose their favorite combination when assembling their toasts. If you have guests at your table who don’t care for mushrooms, they can simply enjoy a delicious slice of warm bread and butter.

Tried this recipe?Mention @1840Farm or tag #1840FarmFood! We can’t wait to see what you make!