Mushroom Toast

Mixed mushrooms are worth the extra expense. They bring more to the plate than any single type could manage.

The only drawback of this preparation is the tendency for the mushrooms to escape their platform. The same method works for pasta or risotto; sauté the mushrooms the same way, then toss with fettuccine or fold into rice.

I often pair the toast with an egg or two and call it lunch.

A thick-ish slice of bread, preferably sourdough

A handful of mixed mushrooms, roughly chopped

Half a shallot, finely chopped

A couple of cloves of garlic, thinly sliced

Olive oil

A knob of butter

A splash of dry sherry or white wine

Sherry vinegar

Salt and black pepper

Parsley, finely chopped

Whole garlic clove, peeled

Parmigiano-Reggiano, shaved

Get a wide pan properly hot. Add olive oil. Toss in the mushrooms in a single layer—work in batches if needed. Let them be, no stirring, as they need to brown, not steam.

Once they've developed color, add the shallot, garlic and butter. Season with salt and pepper. Sauté until fragrant and the mushrooms have softened.

Toast the bread then rub it with the raw garlic clove.

Deglaze the pan with sherry, let it cook off. With the heat off, sprinkle a few drops of sherry vinegar to brighten. Toss in parsley.

Pile the mushrooms onto the toast and finish with Parmigiano.