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
Course: Appetizers12
servingsTriple-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.
