Mushroom toasts are a great way to use up stale bread. It could also serve as a bold top half for your version of The World’s Greatest Sandwich or as a worthy excuse to fire up your George Foreman grill or panini press*.
I don’t really care for any of that, though.
I like making these because they look cool. Mushroom cross-sections seared with grill marks are somehow aesthetically appealing to me. Come to think of it, anything with grill marks causes shameless culinary swooning within me. Perhaps it’s a guy thing.
The taste, as good as can be expected from the spartan ingredient list of crusty bread, mushrooms, and extra virgin olive oil, comes second. I hope there’s nothing wrong with admitting that.
* I used a cast iron press because I’m broke, have zero counter space, and avoid kitchen electronics whenever possible.
recipe adapted from Nancy Silverton’s Sandwich Book: The Best Sandwiches Ever
Weekend Herb Blogging hosted by Anna
Cremini Mushroom Toast
makes 4 servings
- Brush one side of each slice of bread with olive oil. Place the mushrooms in a row on the unoiled side of the bread, slightly overlapping (the mushrooms will shrink slightly after grilling). Brush the mushrooms with olive oil and season with salt.
- Place the bread, mushroom side up, in a preheated panini-style grill or between a hot cast iron skillet and press. Grill with your equipment of choice and apply enough pressure to slightly smash the bread.
- Grill for about 3 minutes, until the bread is golden brown and the mushrooms are sizzling and cooked through.