Wild Mushroom Toast
Chef Jaime Teigen
4
American
Snacks & Appetizers
A warm savory snack packed with delicious umami flavor. Sautéed mushrooms with hints of white wine and fresh herbs, served over a smear of creamy Boursin cheese, on a toasty baguette. A great appetizer or snack for any occasion!
Recipe by Chef Jaime Teigen
Ingredients
1 Small Baguette, cut diagonally in ½ pieces and toasted
3 Tbsp Olive Oil
1 lb. Mushrooms - such as cremini, oyster, shiitake, etc.
½ Shallot, minced
6 Cloves Garlic Confit, sliced
Kosher Salt
Freshly Ground Black Pepper
½ C. Dry White Wine
1 T Fresh Flat-leaf Parsley, chopped
½ t Fresh Thyme Leaves
½ t Fresh Rosemary Leaves, chopped
- 1 Herb and Garlic Boursin Cheese
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Cheese Spreader
Chef’s Knife
Serving Tray
Directions
Brush olive oil on both sides of the bread, then grill or toast bread.
- Heat a large frying pan over high heat. Add the olive oil and, when hot, add the shallots and sauté for 1-2 minutes until translucent.
- Add the mushrooms and cook for 3 minutes.
- Add the garlic to the pan, and season with salt and pepper. Add the wine and cook until reduced by half, about 2 minutes.
- Season with more salt and pepper if necessary and stir in the parsley and thyme.
- Place the toasted bread on a small plate.
- Smear some of the Boursin cheese on one side of the toast, and then spoon the mushrooms and pan sauce on top, dividing it evenly. Serve hot.