When I was growing up, toast usually meant putting basic store bought white bread into the toaster, and once it popped up, slathering it with butter, jam, cinnamon sugar, or if you were feeling all kinds of crazy, you might spread it with peanut butter. Fast forward many years and today toast has taken on a different meaning, and often “toasting” the bread isn’t done in a toaster, rather it’s toasted using a grill, and the standard butter and jam is out, and now we are using “crazy” combinations of avocado and smoked salmon, or a flavored mayo, funky mixed greens and topping it with a fried egg.
Think of today’s toast as the meal. It’s more of an open faced sandwich, rather than an accompaniment to your breakfast. The store-bought loaf of sandwich bread is no more, we gave it up for artisan bread, because when you’re making a sandwich it all starts with the bread, and we want a hearty bread. We want a bread that can stand up to high heat grilling, bread with lots of surface area, a bread that has nooks and crannies for our toppings to get lost in, we want a bread that can stand up to heavy toppings. What does this mean??? Often I’ll use ciabatta or a hearty dense sourdough, or I’ll go to my local bakery and see what daily offering they have, and then build my toast around the bread.
This recipe is focusing on mushrooms. Mushrooms are one of those ingredients that people either love or hate. Here in Michigan, it’s morel season, these bad boys are our equivalent to a truffle. They’re hard to find, they have a short season, they’re treated like gold and when you use them in your recipes, they give your dish a flavor, unlike anything you’ve tasted.
- 6 inch loaf of ciabatta bread cut into 4 slices
- 3 Tbsp. plus 2 Tbsp. extra-virgin olive oil
- 1lb wild mushrooms
- 6 cloves of roasted garlic
- Kosher salt
- Fresh ground black pepper
- ½ cup white wine
- 1 ¼ cups crème fraiche
- 1 Tbsp. chopped fresh parsley
- ½ tsp. chopped fresh thyme
- Drizzle 2 Tbsp. extra-virgin olive oil over both sides of the 4 slices of bread and grill over medium high heat until golden brown and slightly charred
- In a large non-stick sauté pan heat 3 Tbsp. of extra-virgin olive oil over medium high heat. Working in batches sear the mushrooms. It’s important to not over crowd the pan, what we want is to sear the mushrooms and not steam them. Allow the mushrooms to cook for 3-4 minutes, season with salt and pepper, when the mushrooms begin to turn golden brown, flip mushrooms to the second side and continue to cook. Remove mushrooms from the pan and keep warm.
- In the same pan add the roasted garlic, season with salt and pepper and heat over medium heat. Add in the white wine, bring to a boil, reduce the heat and simmer until the liquid has reduced by half. Stir in the crème fraiche, parsley and thyme, simmer for 2 minutes.
Subscribe to the dietitians and the chef
Keep up to date on the latest content, here at the dietitians and the chef. Subscribe below.