Mushrooms. Sous Vide Egg. Truffle Oil. Goat Cheese. Ciabatta.
Where this dish comes from
Mushroom toast is the savory toast for the table that wants depth rather than fat — sauteed mushrooms (a mix of cremini, shiitake, and oyster at minimum, wild varieties when available) on thick-cut sourdough with a white bean puree or ricotta base, finished with thyme and Parmesan. The mushrooms must be cooked in batches to avoid steaming; overcrowded mushrooms release water and never develop the color that the dish requires.
Cheffy’s note
Mushroom toast is a deeply savory, vegetarian-forward dish that satisfies on every level. The mushrooms need high heat and no crowding — they should roast, not steam. A mixture of varieties gives complexity. Deglaze with sherry or white wine, finish with thyme and butter. On toast that can hold up to the moisture — sourdough or levain. A fried or poached egg on top makes it a meal.