Wild Mushroom Toast

 

I remember, back in the day, my mother used to tell my dad that she married him for better or for worse, but not for lunch. Dad would occasionally come home for lunch, leaving my mother quite perplexed. She really found lunches, on the whole, to be rather boring. I feel the same. We tend to get locked into doing what we are used to for lunch rather than trying something new. This recipe makes a wonderful lunch. It’s perfect for Meatless Monday or any day of the week, and will be enjoyed by carnivores and vegetarians alike. You can make the mixture a day ahead, or even earlier in the day, spread it onto the bread, and heat it. Hearty, woodsy, and flavorful.

Wild Mushroom Toast

1 1/2-oz. pkg. Melissa’s dried porcini mushrooms
2 T. olive oil
1 lb. crimini mushrooms, cleaned
1 T. Melissa’s minced garlic
1 T. finely chopped Melissa’s shallots
1 T. cognac
1 T. butter
½ t. kosher salt
1/8 t. freshly ground black pepper
1/8 t. dried rosemary
1/8 t. dried thyme
¼ c. chopped flat leaf parsley
¼ c. grated Parmesan
4 slices rustic bread*

Preheat oven to 450°F.

Soak dried mushrooms in a bowl of hot water to re-hydrate while you slice the crimini mushrooms 1/4” thick. Rinse re-hydrated mushrooms and squeeze to dry.

Over medium high heat, heat a 12” ovenproof skillet until very hot. Add olive oil and fresh mushrooms, and cook, stirring frequently, until mushrooms release their liquid, about 10 minutes; stir in garlic. Add the shallots, cognac, butter, salt, pepper, rosemary, and thyme. Transfer the skillet to the oven and roast, for 15 minutes. Serve warm on garlic bread sprinkled with Parmesan.

*I used split ciabatta rolls.

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