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Peachy the Magazine

Mushroom Toasts with Délice de Bourgogne

Featured in our Holiday 2020 Food + Entertaining article, ‘Tis the Season!, these delicious Mushroom Toasts with Délice de Bourgogne, a rich triple-créme cheese, makes for an elevated holiday appetizer.

Mushroom Toasts with Délice de Bourgogne
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Mushroom Toasts with Délice de Bourgogne

Course: Appetizers
Servings

12

servings

Triple-créme cheese, an ultra-rich version of brie, is topped with pan-roasted mushrooms and herbs in this elevated appetizer.

Ingredients

  • 6 tablespoons olive oil

  • 1 pound mixed fresh wild mushrooms (such as hen-of-the-woods, oyster, and chanterelle), cut into 1-inch pieces, divided

  • 9 thyme sprigs, divided

  • 6 large garlic cloves, crushed, divided

  • 1 ¼ teaspoons kosher salt, divided

  • 1 teaspoon black paper, divided

  • 5 tablespoons unsalted butter, softened, divided

  • 3 tablespoons finely chopped fresh flat-leaf parsley, divided, plus more for garnish

  • 1 tablespoon sherry vinegar, divided

  • 6 (½-inch thick) brioche slices, halved

  • 8 ounces Délice de Bourgogne or other triple-créme cheese, at room temperature (see note below)

  • Pickled pearl onions, thinly sliced

  • Chopped frisée (white and light green parts only), for garnish

  • Snipped fresh chives, for garnish

  • Fresh lemon juice, for drizzling

  • Extra-virgin olive oil, for drizzling

Directions

  • Heat 2 tablespoons oil in a large cast-iron skillet over high just until smoking. Add one third of the mushrooms in a single layer and cook, without stirring, until golden brown, about 3 minutes. Stir in 3 thyme sprigs, 2 crushed garlic cloves, ¼ teaspoon salt, and ¼ teaspoon pepper. Reduce heat to medium high, and cook, stirring occasionally, until mushrooms are tender and browned all over, about 3 minutes. Add 1 tablespoon butter, 1 tablespoon parsley, and 1 teaspoon vinegar. Cook, stirring occasionally, until mushrooms are coated in butter, about 1 minute. Transfer mushroom mixture to paper towels to drain; discard cooked garlic and thyme.
  • Wipe skillet clean, and repeat process 2 times with remaining oil, remaining mushrooms, remaining thyme, remaining garlic, ½ teaspoon salt, ½ teaspoon pepper, 2 tablespoons butter, remaining parsley, and remaining vinegar. Place all mushrooms in a large bowl and season with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Keep warm or let cool to room temperature.
  • Preheat oven to 350°. Place brioche slices in a single layer on a wire rack set inside a baking sheet. Bake in preheated oven until lightly toasted, about 8 minutes per side. Brush with remaining 2 tablespoons softened butter.
  • Spread cheese evenly over brioche toasts. Spoon mushroom mixture evenly over toasts; garnish with parsley, pickled onion slices, frisée, and chives. Drizzle with lemon juice and extra-virgin olive oil.

Notes

  • Recipe by Kristen Kish, Food & Wine
  • If you cannot find Délice de Bourgogne cheese, look for Saint Angel Triple Créme Original — it is excellent.
  • I topped with lemon zest for extra zing — contributor Sydney Farris says pistachios are tasty on top, as well.

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