Wild Mushroom Toasts

Wild Mushroom Toasts
Photo by Scott Phillips


  • Freshly ground black pepper
  • 18 slices baguette (cut ¼ to ½ inch thick)
  • 2 Tbs. extra-virgin olive oil; more as needed
  • 1 lb. wild mushrooms, such as chanterelles, maitakes, hedgehogs, or morels
  • 1 Tbs. chopped fresh flat-leaf parsley
  • ½ cup crème fraîche (about 4 oz.)
  • 2 tsp. chopped fresh thyme
  • + 4 more ingredients
    • Kosher salt
    • 2 medium shallots, finely chopped (about ¼ cup)
    • 2 Tbs. unsalted butter
    • ¼ cup freshly grated Parmigiano-Reggiano

Gently clean the mushrooms with a damp cloth or a paring knife to remove any dirt or dark spots. Cut off any tough stems. If the mushrooms appear muddy, quickly dip them into a large basin of water and drain. Leave small, bite-size mushrooms whole; quarter or halve larger mushrooms.Melt 1 Tbs. of...

View full recipe at Fine Cooking


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