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These Wild Mushroom Toasts are one of the four dishes I prepared recently at my live cooking demonstration at west elm. Chanterelles, king eryngiis, oyster mushrooms and shiitakes are coarsely chopped then cooked with butter, shallots, white wine and heavy cream. Spoon this mixture atop freshly baked crostini then finish with a sprinkling of chive. These earthy, creamy bites make a perfect appetizer for a casual cocktail party. The silkiness of the mushrooms paired with the crunchiness of the crostini provide quite the satisfying textural contrast. If you can’t find the selection of mixed wild mushrooms described below, feel free to experiment with different combinations. Just use whatever you can find. I would, however, recommend that you don’t use white button mushrooms. Creminis are usually just as accessible and affordable and they taste much better when caramelized. Continue reading for the recipe. AND I will also be announcing the winners of last week’s Home Distiller’s Handbook giveaway.
And the randomly selected winners of last week’s giveaway are:
Kelly [Comment 76]
Kate [Comment 40]
Hugh [Comment 16]
Doug [Comment 46]
Averie [Comment 8]
Congratulations! I will be contacting each of you via email to coordinate sending out the books. If you have not responded by 11:59pm on Friday, December 16, I will need to select another winner. Much thanks to all who participated. PS. I will be hosting another cookbook giveaway early next week, so be sure to check back.
Wild Mushroom Toasts
Ingredients
- 1/2 pound wild mushrooms (such as king eryngiis, creminis, shiitakes, oysters or chanterelles)
- 2 tablespoons unsalted butter
- 1 large shallot, chopped
- 2 tablespoons dry white wine
- 1/4 cup heavy cream
- Kosher salt
- Freshly ground black pepper
- Crostini, for serving
- 1 tablespoon fresh chopped chives
- Flaky sea salt, for garnish
Instructions
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Prepare the mushrooms. Wipe excess dirt from the mushrooms with a damp cloth or paper towel. Roughly chop into 1/2-inch to 1/4-inch pieces.
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Cook the mushrooms. Melt butter in a large saucepan over medium high heat. Add shallots and cook until soft (about 3 minutes). Add mushrooms and cook, stirring frequently, for about 5 minutes. Add white wine, reduce heat to medium, cover and cook for 5 minutes. Uncover the pot and continue to cook until most of the liquid is gone, stirring occasionally (about 2 more minutes). Add cream, stirring to combine. Cook until the mixture thickens up a bit (about 2 minutes). Season to taste with kosher salt and freshly ground black pepper.
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Assemble and serve. Top each crostini with a spoonful of mushroom mixture. Sprinkle with chives and flaky sea salt then serve.
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Kate says
Yay, I’m so excited!! I was number 40 and I can’t wait to see the book in all its boozy goodness. Thank you and congratulations again!!!
Ann P says
I want to say that this was my favorite at your demo, since I love mushrooms so much… but they were ALL my favorite–you did awesome! I plugged your book on my last post. 🙂 Hope I win the next one!
Brandon Matzek says
Thanks so much Ann!! It was great to meet you 🙂
I just checked out the post. I really appreciate the mention and the support! PS. Love your yellow KitchenAid 🙂
Averie @ Love Veggies and Yoga says
these little toasts look so good and I hope your event at West Elm went well…can’t wait to hear about it!
Brandon Matzek says
Thanks Averie 🙂 Yes, everything went well. Hopefully you can make it to the next one!
Aubergine @ Kitchen Vignettes says
Now this is my kind of recipe! Just happened upon your blog, love it! 🙂
Brandon Matzek says
Thanks and welcome to the Kitchen Konfidence family :)!
2peasandapot says
Great shrooms. Had something similar at Fergus Henerson’s place in London, so great minds…Nice post!
Brandon Matzek says
Thanks so much!
Ruby says
I love mushrooms with a passion! I’ll definetly give this one a try.