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!
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
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.