Cremini Mushroom Toast
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
Ingredients:
4 slices crusty white OR whole wheat bread (preferably sourdough) OR brioche
1/4 cup extra virgin olive oil
12–16 cremini mushrooms, very thinly sliced
kosher salt or coarse sea salt, to taste
Directions:
- 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.
Similar Posts
March 26th, 2009 at 11:58 pm
What delicious looking toasts! Nice pairing!
Cheers,
Rosa
March 27th, 2009 at 5:38 am
Oh, don’t worry – I’m a sucker for grill marks too. Criss cross ‘em, and I can barely stand it. Now that I think about it, I’m a sucker for anything with bread, and anything with mushrooms. This might be my perfect food right here…
March 27th, 2009 at 7:39 am
Look at those perfect grill marks!
March 27th, 2009 at 8:10 am
They do look cool. And, that’s one more book I need to get!
March 27th, 2009 at 8:13 am
This looks wonderful. Grilling really does wonderful things to mushrooms (to most things really.) It’s not a guy thing, unless I’ve somehow gained something in the last ten minutes
March 27th, 2009 at 8:21 am
These look so simple but you can tell they’re full of umami.
I didn’t know grilled marks have that kind of effect on guys.
March 27th, 2009 at 8:42 am
These mushrooms look fabulous! What a great appetizer!
March 27th, 2009 at 9:08 am
I have this cookbook and I love it. I’ve been meaning to make these, glad they came out well.
March 27th, 2009 at 9:24 am
That mushroom toasts look scrumptious! A winning combination of ingredients and texture
Tasty delicious work Jude!
Cheers,
Gera
March 27th, 2009 at 10:05 am
This recipe is all about the flavor of the mushrooms, and that’s ok by me!! Yes, the grill marks make it look rather appealing. I’m sure you would have liked the Grilled Eggplant Salad I made a few nights ago. Major grill marks!
March 27th, 2009 at 10:15 am
Love those grill marks on the mushrooms. what a neat idea.
March 27th, 2009 at 10:33 am
Mmm, they do get high scores in the looks department. I’ll bet they taste pretty good too… maybe add a little garlic and some butter…
Nice photos!!
March 27th, 2009 at 10:43 am
Mmm, looks delicious. Why ARE grill marks so appealing? Maybe they speak to our hunter/gather days when we had to cook everything over an open fire?
March 27th, 2009 at 1:34 pm
‘Shrooms know how to get the job done. Even with stale bread!
The mushroom toast sandwich is a good idea…
March 27th, 2009 at 2:49 pm
Looks really delicious!
March 27th, 2009 at 5:05 pm
That would go down a treat right now, looks perfect!
March 27th, 2009 at 9:41 pm
I want to smother these in brie and never leave home again…
March 27th, 2009 at 10:03 pm
You did it again with perfection, everything looks absolutely wonderful! So when are you opening your Bistro and Bakery shop?
March 28th, 2009 at 7:52 pm
Looks pretty good to me and I love grill marks too!
March 29th, 2009 at 1:52 pm
Looks good. I have an undying love for all things mushroom. I thought your comment pretty funny about being broke and then remembered so am I…not funny!
~ingrid…..oh, and thanks for visiting my blog!
March 29th, 2009 at 4:11 pm
Looks lovely! Thanks for participating in WHB.
March 29th, 2009 at 6:57 pm
Good to know I only need my trusty cast-iron stovetop grill – I haven’t come around to buying the George Foreman. These look perfectly tasty!
March 30th, 2009 at 3:27 am
That looks really delicious, and great photos!!
March 30th, 2009 at 5:24 pm
These are absolutely cool!
March 30th, 2009 at 8:28 pm
I love cremini mushrooms and grill marks both! Great idea for an easy recipe that sounds like a winner.
March 31st, 2009 at 5:07 am
Jude:
This and some soup and I could call it a light dinner
Like you I made good use of my frill pan and do not have a panini press..It works.
March 31st, 2009 at 11:58 pm
I have that book as well, and the primary reason I bought it was THIS recipe — the mushroom toasts. My BF adores all things mushroom, and these were terrific. Nicely done!
April 1st, 2009 at 12:28 am
What a great idea to make a toast. Looks yummy
April 1st, 2009 at 12:31 am
Yum! Is it sacrilege, though, if I think a little bit of cheese over the top would make it even grander? What can I say — I love cheese.
April 6th, 2009 at 11:29 pm
[...] Kaynak: Apple Pie, Patis & Paté – Cremini Mushroom Toast [...]