Growing Gourmet Edible Mushrooms
The how-to’s of bringing mushrooms to life in your home and yard—and on your plate—this fall.
Millennials may have given toast its brightest moment in the sun with their widely publicized love for avocado toast, but the idea of using slightly scorched bread to carry all sorts of food and drink to eaters’ mouths is a long-standing practice. For this recipe, Rogals recommends starting with a thick slice of bread, preferably rye to support the mushroom toppings’ flavor profile.
Ingredients
SERVINGS: 4 Serving(s)
- 2 tablespoons olive oil
- 1 small onion, peeled and chopped
- 8 ounces mixed local mushrooms, roughly chopped
- 2 tablespoons heavy cream
- Flaky sea salt
- Black pepper
- 4 thick-cut slices of bread
- Chopped fresh parsley
Preparation
Pour olive oil into a medium skillet and place over low heat. Add onions and cook gently until they are translucent, 3–4 minutes. Add mushrooms and cook until they start to soften, about 3–4 minutes. Pour in heavy cream and cook, stirring frequently, for another 3 minutes, until the mixture thickens. Season with sea salt and black pepper.
Toast the bread slices to your liking. Top with a generous scoop of warm mushrooms, sprinkle with a little more sea salt, and top with parsley.
About this recipe
Recipe and photo by Amber Rogals, co-owner, Scratch Baking Co., South Portland, ME Originally published in edible MAINE (Issue 24 – Spring 2023)
Related Stories & Recipes
