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Boho Mushroom Toasts

Boho Mushroom Toasts
Cooking Time:
Imperial (US)
These mushrooms are great as a side dish, but I especially like them served as a toast on top of a rich triple cream cheese.
  • 2 tbsps olive oil
  • 1/2 lb crimini brown mushrooms
  • 1/2 lb oyster, maitake, or shitake mushrooms
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1 tsp fresh thyme leaves (or 1/4 tsp. dried)
  • 1 tsp Dijon mustard
  • 1/2 cup red wine
  • 1 tsp red wine vinegar
  • 1 baguette
  • 1/2 lb triple cream brie, soft goat or sheep cheese
Slice the crimini mushrooms. Chop the other mushrooms into 1/2" chunks.
In a large saucepan, heat the olive oil over medium heat. Add all the mushrooms and the garlic. Stir to coat and sauté for 5 minutes.
Add the spices, mustard, wine and vinegar. Bring the mixture to a boil, then turn down the heat to simmer.
Continue cooking untill all the liquid has been absorbed.
Set aside or refrigerate until ready to make the toasts.
Slice the baguette at an angle to make long slices about 1/4" thick.  Toast on a cookie sheet in a 350° oven until light brown. Set aside.
To assemble the toasts, reheat the mushrooms and keep warm. Have the cheese at room temperature.
Spread a layer of cheese on each toast and immediately top with the mushrooms so that the cheese softens and sort of melts.
Place on a platter and top with more fresh herbs if you wish and eat!
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