Friday, 22 April 2016

Smitten with Mushrooms on Toast

SmartCooks here.

I have this mushroom thing... seems that I adore all types, any mix, anytime.  They are my go-to comfort food. It could be the anti-carcinogenic properties they have but bottom line, I'm smitten.  So no wonder that my favourite recipe, from Smitten Kitchen, is used most often, but I've tried others as well as my own combinations.  

Here, for your comfort, is Smitten Kitchen for my recipe index.  I use a mix of shiitake, oyster, cremini, white, chef's mix from Loblaws, or enoki mushrooms... all are delicious.  

For the greens, my go-to is lucinato kale (only), spinach or chard.  

For the cheese, I use mozzarella or chèvre but others like fontina, that are more difficult to find here in Ottawa, are welcome as well.  

For the bread, Farm Boy sourdough... brown or white.... choice is yours.   

Mushrooms and Greens with Toast
Serves 4


3 T unsalted butter, divided
1 T olive oil
1 1/2 pounds mixed mushrooms, cleaned, trimmed and torn into bite size pieces
2 thick slices bread from a large, crusty loaf
2 cloves garlic or 1 shallot, minced
1 T white wine vinegar, or more to taste (up to 2 T)
1 fresh red chile, stemmed, seeded and minced or red pepper flakes, to taste
Coarse salt and freshly ground black pepper
6 ounces chopped fresh greens
8 ounces of a good melting cheese, thickly sliced


Melt 2 T  butter and olive oil together in a large, heavy skillet over medium-high heat. One fully hot, add mushrooms to pan and cook, stirring regularly, until they’ve released their water and started to turn golden brown, about 8 minutes.

Meanwhile, grill or toast your bread.

Once the mushrooms have a nice color on them, add the garlic or shallots and cook, stirring constantly, for 1 minute. 
Drizzle with vinegar, most of the chile or chile flakes, salt and pepper and stir to combine. 

Add the greens and cook for about 5-8 minutes, just until collapsed. (Can add 1 more T of vinegar for brightness).  Stir in remaining tablespoon butter and adjust seasonings to taste.

Rip bread into irregular croutons and push them into the sauteed vegetables. Lay pieces of cheese atop everything. Turn the heat down to medium low, place a lid on the pan and let the cheese melt, which will take 5-10 minutes.

Sprinkle with remaining chile.  


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