Every time we visit Forage Restaurant we order this amazing appetizer of wild mushrooms on toast. Recently I’ve been loving mushroom everything and have added them in my meals 3 times this week. Perhaps it’s because it’s a new acquired taste and I’m just excited or maybe I’m really deficient in vitamin B’s! which mushrooms are rich in. We did some grocery shopping for meals yesterday and I found this line of dried mushrooms. They have morels, chanterelles, lobster mushrooms, oyster. You name it.. It inspired me to try and recreate this recipe. My fiance says my version tasted better than the one they make at Forage. That is a huge compliment I will happily take.
Wild Mushrooms On Garlic Toast (With Crumbled Goat Cheese)
This link will take you to my garlic toast spread recipe. You can also just buy a loaf of garlic bread from any bakery. I like to cook from scratch as much as I can.
You Will Need:
Fresh or dried wild mushrooms of your choice, chopped. Ponderosa brand sell a pack with an “exotic” medley as well.
2 sprigs of fresh Rosemary finely chopped. I used the herbs from my garden. Fresh herbs have a lot more flavor than dried.
3 sprigs of fresh Thyme finely chopped
3 cloves of chopped garlic
2 Tblsp olive oil
1 Tblsp butter
1 Tblsp of garlic butter
1/2 cup of chopped Parsley
Soft goat cheese to crumble
Truffle Oil (optional)
salt & pepper to taste
Set stove to medium high heat and add olive oil. When very hot, add the regular butter , chopped garlic and herbs (rosemary and thyme) and let cook for about 30 seconds.
Add the mushrooms (if using dehydrated mushrooms. Make sure to re-hydrate them in a pot with hot water for about 15 minutes before starting recipe). The leftover broth can be saved and used in soup stock.
Cook mushrooms on high heat for about 3-4 minutes adding the garlic butter in between.
Season with salt and pepper to taste and sprinkle with parsley.
Place garlic bread in the oven and broil until toasted.
Spoon the mushroom mixture onto each slice of toast, crumble goat cheese over top, drizzle with truffle oil (optional) and garnish with extra chopped parsley.
I served the Mushroom toast with my Butternut Squash Soup. Recipe here:
During the Fall is the best time to forage for wild mushrooms in the forest. Forests ravaged by fires the season before are some of the best places to find them. Always go with someone who is very experienced in identifying mushrooms. Never count on photos in a book. Many mushrooms are deadly. I think it would be amazing to forage and hope to try this one day. Risotto with fresh hand picked mushrooms? I think yes!
Bon Appetit friends.