The name of this recipe is a misnomer because we use cultivated,
farm-raised mushrooms. The term wild is applied to these specialty
mushrooms to differentiate them from more common white mushrooms. Cook
these mushrooms as soon as you can—they don’t store well—and clean them
first. The best way to clean them is to wipe them with a damp cloth or
to use a soft mushroom brush. When you clean the portobellos, scrape
away the dark gills on the underside with a spoon and slice off the
stems. The hardest part of this recipe? In my opinion, it’s preparing
the Garlic Butter! But that can be made well ahead of time and frozen to
be ready when you are.
6 slices very thin white bread
6-1⁄2 ounces portobello mushrooms
4-1⁄2 ounces shiitake mushrooms
6 ounces cremini mushrooms
3⁄4 cup Garlic Butter (click on link below)
1. Preheat the oven to 400_F.
2. Lay the bread slices out on a work surface. Using a 3-inch round
cookie cutter or water glass, cut out six rounds. (Discard the crusts
and trimmings or use them for bread crumbs.) Transfer the rounds to a
baking sheet. Bake for 2 to 3 minutes, or until the toast rounds are
light golden brown and crisp. Cool on wire racks.
3. Twist or cut the stems off the portobello and shiitake mushrooms.
With a spoon, scrape the gills out of the portobellos. Discard the stems
or reserve for another use. Cut all the mushrooms into 1⁄4-inch-wide
slices.
4. Heat a large sauté pan over medium heat until warm. Add the Garlic
Butter, and when it’s melted, raise the heat to medium-high. Add the
mushrooms, and sauté for 5 to 7 minutes, or until the mushrooms release
their liquid and are softened.
5. Spoon the mushroom mixture in equal amounts onto each toast and
serve.
Click here for the Garlic
Butter recipe
Click here to read about
Morton's Steak Bible
