It’s finally starting to feel like fall–there’s even a chance of rain this week. Hard to believe, but let’s hope it stays that way. Maybe I should have saved the chili for this week.
Ever since my parents bought me the Mustards Grill cookbook in Napa, I’ve wanted to make these mushroom toasts. Since I didn’t have all the ingredients, I tweaked the recipe a bit, but the flavor was still fantastic. These would be great for a fall dinner party.
I’m taking advantage of eating these now, as come Wednesday I can’t–dental surgery, ick. So, I’ll be eating a lot of frozen yogurt and soup for the next couple weeks!
Recipe:
2 tbsp. olive oil
4 tsp. unsalted butter, divided
1/4 yellow onion, sliced in slivers
3-4 cups cremini mushrooms, sliced lengthwise
2 tsp. white truffle oil
Salt and ground pepper, to taste
1 tsp. dried thyme, plus more for garnish
1/4 cup Calvados, Madeira, or Cognac
1/4 lb. fresh ricotta cheese, or goat cheese
6 slices rustic country bread, each 1/3-inch thick
Directions:
Heat olive oil and 2 tsp. butter in a sauté pan over medium heat. Add the onion and cook, stirring, for 3 to 5 minutes, until they begin to caramelize. Add the mushrooms and sauté, stirring occasionally for 8 to 10 minutes, until tender. Sprinkle to taste with salt and pepper. Add truffle oil. When the mushrooms start to caramelize and give off their juices, add the thyme and sauté for 1 minute more. Then stir in the Calvados and the remaining 2 tsp. butter and keep warm over low heat until ready to serve.
Toast or grill the bread, smear each slice with a thick layer of ricotta cheese and place on plate. Pour the mushroom sauce over, then garnish with dried thyme or parsley. Serve.
Recipe adapted from Mustards Grill Napa Valley Cookbook.
Wow, this looks SO good. They’d be perfect with some french onion soup :)
Give me mushrooms any which way and I’m a happy man. Give them to me like this and I’m waaaaayyyyyyy happy. :-)
Your toasted are stunning my friend, I love the look and flavour of them :D
Cheers
Choc Chip Uru
What a nice appetizer this would make! Love the combination of flavors and textures. Good luck with your surgery Caroline!
Thanks Geni!!
Mushrooms rule! But not the magic variety…
This looks like such a divine appetizier!
Good luck with the surgery– sending happy teeth vibes your way… I would say this is a quite yummy choice for a last solid food snack!
mushrooms and cheese- is there really anything better than that?:)
Now that’s a little snack that would turn into my favorite lunch with a glass of wine on the side!
This is such a great little recipe. first off, anything with caramelized onions is a winner with me. Add some fine mushrooms and a little goat cheese and I’m not leaving that table. Best to serve them to me outside. :)
Fabulous recipe Caroline – mushrooms are always a hit, no matte what you do with them.
Best of luck with the dental surgery.
:-) Mandy
I could eat the whole batch. Those look delicious!
These look fantastic! I could easily finish the whole batch.
Fabulous – I adore mushrooms and this is such a beautiful way of preparing them!
Beautifully cooked mushrooms, Caroline! I want to bite into these crunchy toasts right now. Good luck with the surgery … fro yo and soup can be good. Make yourself some nice comfort soups. :)
I could eat the entire plate of these: mushrooms and cheese are dreamy together!
Good luck with the surgery, darling!!!
I love mushrooms, this looks wonderful. love the simplicity of the recipe! Hope you are keeping cool! :)
i love your blog, first of all!
second of all, these toasts look phenomenal!
I hope the dental surgery went well today Caroline. I can’t wait to make these when we get home. They are right up my alley. Mushrooms, bread and cheese. Perfection. :) Here’s to fast healing!
Ah, why yes – don’t mind if I do :) Never heard of cremini mushrooms though… I wonder if they go by a different name in Europe? Just the thought of dental surgery sends shivers down my spine. I had to have a metal stick put in my root with a fake tooth put on top after my friend smacked it in half with the barrel of a laser gun… not so fun times :(
I can’t wait to try this one out! I have had this dish at Mustard’s and still think about it… and my whole Napa experience. *day dreaming*
Wow! This is a great appe! I can already see it being such an awesome crowd pleaser! :) I think I might have a hard time deciding between ricotta and goat cheese. hahaa..
I love mushrooms
Yummy! I want this with a bowl of french onion soup!!
[…] Porn Daily featured my mushroom and ricotta cheese toasts today. Check it out […]
[…] other dishes that did it for us – Mussels in White Wine Cream Sauce, Sweet Caroline’s Mushroom and Ricotta Toasts and Chicago John’s Spaghetti Carbonara (with homemade spaghetti that was worth the time […]
I’ve made this dish several times now; for family, friends and just for myself. So delicious. Today I was thinking about how this might be sans the toast and used as a pasta dish instead. I was thinking of making the mushrooms as per the recipe and then tossing it as well as the goat cheese with some penne. Has anyone else tried this?