Tired of avocado toast? We sure are.
It’s not that we don’t like it; it’s just ubiquitous. We’d like a change.
We found inspiration in this mushroom toast from Edwards Dessert Kitchen in Minneapolis (photo #1). We’ve created our version of the recipe, below.
Aim for 3 varieties of mushrooms: different shapes and textures (photo #2—see the different types of mushrooms).
Enjoy mushroom toast for breakfast, for lunch or light dinner with a side salad or soup, or as a first dinner course.
The assorted mushrooms make the dish elegant, and the splash of sherry adds a wonderful richness that enhances the flavor profile, even at breakfast.
To round out the course, a salad of cherry tomatoes and sweet onions, in a Dijon vinaigrette with some fresh herbs, is a nice counterpoint. For crunch, add some celery or fennel. Mesclun works, too.
Ingredients For 4 Servings
1. HEAT the olive oil and butter in a large saucepan over medium heat. Cook and stir the mushrooms, garlic, sherry/wine, salt and pepper until the mushrooms are lightly browned, about 5 minutes.
2. REDUCE the heat to low and simmer until the mushrooms are tender, 5 to 8 additional minutes. Remove and set aside, covering to keep warm.
3. SAUTÉ the spinach in the same pan. As an alternative, you can wilt it by pouring boiling water over spinach in a colander. Press to remove water. Season either with with salt, pepper and nutmeg. Set aside and keep warm.
4. TOAST the bread and lightly butter it. As the bread toasts, warm the mushrooms and spinach in the microwave for 45 seconds or more.
5. TOP the toast with the mushrooms, then the spinach and optional herbs. Shave the cheese over the tops and serve.
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