If you’ve been following my blog, you know that I’m all about cooking quick, rustic dishes using whatever I have in my kitchen with only a handful of ingredients. This dish is so easy and delicious, it’s a simple pleasure of mine and I like to make it for myself as a quick lunch or a savory snack for two. I could seriously eat this everyday!
The possibilities are endless with the ingredients, as long as you have mushrooms, herbs and a few slices of bread. Any combination of mushrooms would work. I used a dried medley of crimini, chanterelle, porcini, shiitake, maitake and oyster mushrooms which I use often in my recipes. I also added some cream for a little sauce, but it’s not necessary.
Mushrooms on Toast Recipe
2-4 slices bread, toasted
2-3 tablespoons olive oil
1 garlic clove, chopped
1/2 pound mushrooms, roughly chopped
2 teaspoons dried herbs (parsley, thyme and rosemary would work)
1-2 tablespoons butter
1 tablespoon cream (optional)
salt and pepper, to taste
pecorino romano cheese, for topping
In a pan, saute garlic in olive oil on medium heat for a minute. Add mushrooms and herbs to pan and cook for 7-10 minutes, stirring occasionally. In the meantime, toast your bread slices. In pan, season with salt and pepper, then stir in cream and butter. Serve mushrooms on top of toast with a grating of pecorino romano on top.
Total time: 15 minutes
Yield: 2-4 servings