GATHER JOURNAL

Photograph by Ngoc Minh Ngo Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

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



  • ⅓ cup sour cream
  • ½ tsp all-purpose flour
  • 4 scallions, chopped
  • 1 ½ Tbsp unsalted butter
  • ½ cup heavy cream
  • ⅓ 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.