Wild Mushrooms on Toast Points
Makes 4-6 Servings
Ceamy, mushroom-y goodness in the perfect format for parties or appetizers.
- 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
Rehydrate the black trumpets, morels & porcinis (how to rehydrate dried mushrooms).
Remove the mushrooms from the soaking liquid with a slotted spoon. Save the liquid.
Cut the morels into rings. Tear or cut any pieces of porcini or black trumpet that are not bite size.
Trim the crust from the brioche slices and cut them in half into triangles.
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.
Add the mushrooms & thyme to the pan & increase the heat to high. Add truffle salt to taste.
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.
Simmer until the volume of the liquid reduces by 2/3rds.
While the liquid is reducing, melt additional butter and brush the tops of the brioche triangles.
Put the brioche on a baking sheet & broil them until the top side is toasted, then flip and toast the bottom.
Once the liquid has reduced, add the heavy cream. Continue to simmer until the sauce has thickened (roughly another 5 minutes).
Add the parsley. Taste and add black pepper as necessary.
Serve the toast points topped with the mushroom mixture.
Do you rec dry or sweet marsala for this? Looks delicious, thinking about making it for NYE!
It looks like we used sweet marsala for this recipe. I’ve updated the post to reflect that. Thanks for asking!
A weight measurement for the dried mushrooms would be much more helpful in the recipe. 1/4c. could vary widely depending on the sizes and shapes of the mushrooms. Do you have a substitute for truffle salt? It is not easy to find locally, and I wouldn’t have time, nor inclination to order it.
You’re quite right that the content of 1/4c can vary with the mushrooms in question. Unfortunately we did not weigh the mushrooms when we made this recipe, but I’d estimate that you’d want somewhere around a 1/2oz of each. It need not be exact, you can use more or less (or even substitute other varieties) as the mood strikes you.
As for a substitute for truffle salt in this recipe, I’d recommend substituting plain salt or salt mixed with a little porcini powder (you can make your own by grinding dried porcinis in a clean spice grinder or coffee grinder – here are instructions).
Hope that helps!