hint of fall. [cremini mushroom & ricotta cheese toasts]

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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.

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  • http://inspireandindulge.wordpress.com Leah

    Wow, this looks SO good. They’d be perfect with some french onion soup :)

  • http://sportsglutton.wordpress.com Jed Gray (sportsglutton)

    Give me mushrooms any which way and I’m a happy man. Give them to me like this and I’m waaaaayyyyyyy happy. :-)

  • http://gobakeyourself.wordpress.com Choc Chip Uru

    Your toasted are stunning my friend, I love the look and flavour of them :D

    Cheers
    Choc Chip Uru

  • http://sweetandcrumby.wordpress.com Geni – Sweet and Crumby

    What a nice appetizer this would make! Love the combination of flavors and textures. Good luck with your surgery Caroline!

    • http://sweetcarolinescooking.wordpress.com Caroline

      Thanks Geni!!

  • http://youvebeenhooked.wordpress.com The Hook

    Mushrooms rule! But not the magic variety…

  • http://thedrivencook.wordpress.com thedrivencook

    This looks like such a divine appetizier!

  • http://thesecondserving.wordpress.com the second serving

    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!

  • http://twitter.com/kbelleicious Jessica Maher (@kbelleicious)

    mushrooms and cheese- is there really anything better than that?:)

  • http://www.justasmidgen.com Barbara Bamber | justasmidgen

    Now that’s a little snack that would turn into my favorite lunch with a glass of wine on the side!

  • http://chgojohn.wordpress.com ChgoJohn

    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. :)

  • http://thecompletecookbook.wordpress.com thecompletecookbook

    Fabulous recipe Caroline – mushrooms are always a hit, no matte what you do with them.
    Best of luck with the dental surgery.
    :-) Mandy

  • http://rufusguide.wordpress.com Rufus’ Food and Spirits Guide

    I could eat the whole batch. Those look delicious!

  • http://angiesrecipes.blogspot.com Angie@Angie’s Recipes

    These look fantastic! I could easily finish the whole batch.

  • http://chicaandaluza.wordpress.com Chica Andaluza

    Fabulous – I adore mushrooms and this is such a beautiful way of preparing them!

  • egg me on

    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. :)

  • http://bakerbynature.com Ashley@Bakerbynature

    I could eat the entire plate of these: mushrooms and cheese are dreamy together!

    Good luck with the surgery, darling!!!

  • http://twitter.com/LisaNutrition Smart Food and Fit (@LisaNutrition)

    I love mushrooms, this looks wonderful. love the simplicity of the recipe! Hope you are keeping cool! :)

  • http://www.whatkatiesbaking.com what katie’s baking

    i love your blog, first of all!
    second of all, these toasts look phenomenal!

  • http://ourfamilyfoodadventures.wordpress.com Kristy

    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!

  • http://FiveEuroFood.com Charles

    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 :(

  • http://www.sprint2thetable.com sprint2thetable

    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*

  • http://sweetsamsations.wordpress.com/ Sammie

    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..

  • http://realitaliandish.wordpress.com albertocook

    I love mushrooms

  • http://kirantarun.com/food Kiran

    Yummy! I want this with a bowl of french onion soup!!

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  • Andre Tirenin

    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?