Several years ago, Chris and I would trawl youtube for the British episodes of Kitchen Nightmares (this was before the American version existed). One of the restaurants featured was a cute little vegetarian cafe in Paris that had some major issues (obviously), but what really stuck out to us was the gorgeous mushrooms on toast that Gordon Ramsay (or his helper chef, I can’t remember at the moment) made. It had huge, beautiful mushrooms on a generous piece of toasted brioche. It looked like mushroomy joy on a plate. Since then, every once in a while we’ll remember that mushrooms on toast exist, and make some. Because this was for dinner, I cooked a couple of eggs over medium (because runny yolk makes everything better), and added a little bit of Swiss cheese to the toasts.
Ingredients (serves 2)
1 lb mushrooms, sliced (a mixture is good-we used some oyster, cremini and button mushrooms)
1 tbsp butter
2 shallots, diced
1 clove of garlic (or roasted garlic paste, if you have it)
1/2 cup white wine
1 tbsp chopped fresh herbs (I used thyme and chives, but parsley would be a nice addition as well)
1-2 tbsp heavy cream
4 slices of french bread, no more than 1″ thick (if you’re using a baguette, you’ll want 6 slices of bread)
2-3 slices of Swiss cheese (or gouda) (optional)
3-4 eggs, cooked as desired (optional)
Salt and pepper, to taste
Melt the butter in a heavy skillet over medium high heat and when it starts to brown, add your shallots. Sauté for a couple of minutes until those start to brown, then add your garlic and herbs. Sauté another 30 seconds or so and dump in your mushrooms. I recommend adding some salt at this point, and sauté until the mushrooms start to brown slightly and soften, another couple of minutes. Add your white wine, stir, then lower the heat and cover for another 5-10 minutes. When the mushrooms are cooked through, remove the lid and add your cream. Bring back to a gentle simmer to reduce the sauce. Adjust your seasoning, and if you want to, refresh your herbs.
For the toast, I recommend preparing them in the oven with the broiler. I lightly brushed one side with butter, toasted it, then flipped the bread over and put just enough Swiss cheese to cover the toast. I put it back under the broiler until melted.
To serve, put the toasts on the plate, dump half of the mushroom mixture over it, then top with your eggs (if desired). It makes a ridiculously quick and filling weeknight meal, and can be scaled very easily if you’re serving more people. It is also very flexible on the liquid used. If you don’t have a bottle of white wine open, you could use your favorite stock (especially with a tablespoon or so of brandy).