Olla-Podrida: Mushroom Toast

I still had mushrooms left over from last week’s Festival of Fungus, so decided to make a brunch dish using up those that remained. I had seen a recipe in the Chicago Tribune for Mushroom Toast, and I was intrigued. I loved the idea of a nutritional, vegetarian breakfast that can go together without too much trouble, and that is a hearty and satisfying way to start the day.

My version fulfilled all of those requirements plus was absolutely delicious. Better, in fact, than I expected it to be. While I didn’t include it in the recipe, because mushrooms tend to be beefy, I always season them with a few sprinkles of Montreal Steak Seasoning. It takes a tasty mushroom over the top with wonderful flavor. I do this every time I cook a mushroom, no matter what type of dish I am making. If you haven’t tried this yourself, you absolutely must! It will make a big difference, and the people you are serving them to will notice as well. It just gives them that certain je ne sais quoi. Try it, and if you’re a mushroom fan like I am, try this recipe as well. I had mine for a late breakfast, but it works equally well at lunch or dinner. Versatile!

Mushroom Toast

1 tablespoon olive oil

1 tablespoon unsalted butter

1/4 cup finely chopped Melissa’s shallots

8 oz. fresh cremini mushrooms, cleaned, sliced

1 clove garlic, minced

2 tablespoons sherry

1/2 cup heavy cream

2 handfuls fresh, baby spinach

Kosher salt and freshly ground black pepper

4 slices rustic sandwich bread

Heat oil and butter in a 9” skillet over medium heat. Add shallots and cook, 2 minutes. Add mushrooms and cook, stirring regularly, until mushrooms become soft, 8-10 minutes. Stir in garlic. Turn up heat to medium/high and add sherry, scraping up the tasty browned bits from the bottom. Pour in cream and cook until thickened, 1 minute. Add spinach and cook until wilted. Season with salt and pepper to taste.

Lightly toast bread. Butter with salted butter. Heap mushroom mixture onto toast.