Wild Mushroom ToastSeptember 15, 2021 Print
Recipe courtesy of Chef Stéphane Levac
- 6 tbsp. olive oil, divided, plus more for drizzling
- 4 ¾-inch-thick slices country-style bread
- 1 clove garlic minced
- kosher salt
- 2 tbsp. unsalted butter
- 12 ounces of chanterelles or some of your favourite mushrooms coarsely chopped
- 1 medium shallot, finely chopped
- 4 tbsp. dry white wine
- 1 cup crème fraîche or sour cream
- 1 tbsp. locally made Dijon mustard (I like to use Chef Jason Lynch’s from Gasperaux)
- 1 tsp. chopped lemon thyme
- Freshly ground black pepper
- Asiago cheese such as Ciro’s
- Heat 3 tbsp. of oil in a medium skillet over medium-high. Add garlic, swirl around and cook for about 20 seconds (do not brown). Working in batches, fry bread for about 2 minutes per side. Transfer bread to a plate; wipe out skillet.
- Heat butter and 3 tbsp. oil in the same skillet over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until most of the mushrooms are golden brown and slightly crisp, 6–8 minutes. Add wine and cook until evaporated. Add crème fraîche and cook, stirring occasionally, until sauce is slightly thickened but still silky 3–5 minutes. Stir in lemon thyme and then remove from heat; season with salt and pepper.
- Divide mushroom mixture among toasts and grate some asiago over top.