Ingredients
Mushroom and cheddar toasts
- 4 slices rustic bread, about 1/2 inch thick (200 g total)
- 8 ounces (225 g) white button or cremini mushrooms, cleaned, dried and thinly sliced
- 1 tablespoon (14 g) unsalted butter
- 1 small garlic clove, finely minced
- 1/8 teaspoon (0.6 g) fine salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 3 1/2 ounces (100 g) cheddar, coarsely grated
- 2 teaspoons finely snipped fresh chives
Method
Recipe by Heather Schiefelbein.
- Heat the oven to 425 degrees F (220 degrees C), with a rack in the center. Put the bread on a rimmed metal baking sheet in one layer. Slice the mushrooms and prepare the other ingredients while the oven heats.
- Toast the bread for 3 minutes per side, until the surfaces feel dry and the edges are lightly golden. Leave it on the sheet. Meanwhile, melt the butter in a 12-inch skillet over medium-high heat; add the mushrooms in an even layer.
- Cook the mushrooms for 7 to 9 minutes, stirring occasionally, until their released liquid has evaporated and several edges are golden brown. Lower the heat if the butter darkens quickly. Reduce to medium, add the garlic, salt and pepper, and stir for 30 seconds, until fragrant.
- Take the skillet off the heat. Stir in the Dijon and lemon juice. Taste a cooked mushroom: it should be savory with a light tang; the cheese will add salt. If liquid remains, return the pan to medium heat briefly and cook it away before assembling.
- Divide the mushrooms across the four toasts, then cover each with one quarter of the grated cheddar. Bake for 5 to 7 minutes, until the cheese has melted and bubbles at the edges. Keep the toasts in a single layer; do not pile them up.
- Scatter the chives over the hot toasts and serve immediately, using a spatula to move them from the sheet. Allow a minute for the melted cheese to cool before eating.
Serving, useful notes and storage
- Make four toasts for four soup-accompaniment portions, or serve two each with a green salad for two light lunches. The bread is already included; a second starch is usually unnecessary.
- Button or cremini mushrooms work here. Mild cheddar is gentler and mature cheddar sharper. Cooked topping can be made ahead and kept separate; assemble and bake only the portions needed. Contains wheat, milk and mustard. Choose vegetarian-rennet cheese if needed.
- Refrigerate cooked topping or assembled leftovers promptly in shallow covered containers within 2 hours, or within 1 hour above 90 degrees F (32 degrees C). Keep at 40 degrees F (4 degrees C) or below and use within 3 days of the original cooking. Reheat leftovers to 165 degrees F (74 degrees C); toast may soften. Later assembly does not restart the storage clock.