Mushrooms on Toast

Starters from Issue 2 - Fall / Winter 2013 - Traces

Our take on that most classic British dish ups the comfort food quotient by nestling the foraged fungi on a bed of rich scallion cream dusted with Parmesan. Have one toast as a precursor to the meal, or double up and serve with a bright, peppery salad to make a meal in itself.

Serves: 6



  • 13 cup sour cream
  • 12 tsp all-purpose flour
  • 4 scallions, chopped
  • 1 12 Tbsp unsalted butter
  • 12 cup heavy cream
  • 13 cup plus 2 Tbsp finely grated Parmigiano Reggiano
  • 3-4 Tbsp extra virgin olive oil
  • 10 oz wild mushrooms such as maitake, trumpet, or oyster, torn into small clusters if large
  • 1 clove garlic, finely chopped
  • 3 Tbsp chopped flat leaf parsley
  • 6 slices bread for toasting
  • 1

    Whisk together sour cream and flour in a small bowl.

  • 2

    Cook scallions, butter, and ¼ tsp each salt and pepper in a skillet until scallions are tender. Add cream and simmer until just thickened, about 2 minutes. Stir in sour cream mixture and cook 1 minute. Remove from heat and stir in ⅓ cup cheese. (This can be made 3 days ahead and kept chilled until you’re ready to serve.)

  • 3

    Heat oil in a large skillet until hot. Add mushrooms, season with salt and pepper, and sauté until golden, about 5 minutes. Add garlic and cook 1 minute longer. Stir in parsley and remove from heat.

  • 4

    Toast bread. Set oven to broil. Arrange toasts on a baking sheet and generously spread with scallion-cream and sprinkle with remaining cheese. Broil until brown and bubbly. Top with mushrooms.





PHOTOGRAPH BY Ngoc Minh Ngo FOOD STYLING BY Maggie Ruggiero
PROP STYLING BY Theo Vamvounakis
RECIPE BY Maggie Ruggiero and Molly Shuster