Wild Mushrooms on Toast Points
Creamy, mushroom-y goodness in the perfect format for parties or appetizers.
Drink Pairings: Pinot Noir
Ingredients: Makes 4-6 Servings
¼ cup Dried Black Trumpet Mushrooms
¼ cup Dried Porcini Mushrooms
¼ cup Dried Morel Mushrooms
2 tbsp Unsalted Butter, plus extra for toasting brioche
¼ cup minced Shallot
4-5 ½” slices of Brioche Loaf
2 tbsp Sweet Marsala
2 tbsp chopped Fresh Parsley
1 tsp chopped Fresh Thyme
¼ cup + 2 tbsp Heavy Cream
1 tsp Sherry Vinegar
Truffle Salt & Pepper to Taste
1. Rehydrate the black trumpets, morels & porcinis (how to rehydrate dried mushrooms).
2. Remove the mushrooms from the soaking liquid with a slotted spoon. Save the liquid.
3. Cut the morels into rings. Tear or cut any pieces of porcini or black trumpet that are not bite size.
4. Trim the crust from the brioche slices and cut them in half into triangles.
5. Melt the 2 tbsp of butter in a large frying pan or cast iron skillet over medium-low heat. Add the shallot & sweat it for about three minutes.
6. Add the mushrooms & thyme to the pan & increase the heat to high. Add truffle salt to taste.
7. Once the mushrooms have started to brown (about 5 minutes), deglaze the pan with a cup of the mushroom rehydration liquid plus the sherry vinegar and marsala wine.
You can save the rest of the mushroom liquid (strained) for use in soups, risotto, etc.
8. Simmer until the volume of the liquid reduces by 2/3rds.
9. While the liquid is reducing, melt additional butter and brush the tops of the brioche triangles.
10. Put the brioche on a baking sheet & broil them until the top side is toasted, then flip and toast the bottom.
11. Once the liquid has reduced, add the heavy cream. Continue to simmer until the sauce has thickened (roughly another 5 minutes).
12. Add the parsley. Taste and add black pepper as necessary.