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Prep time
1 hour 5 minutes
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Cook time
1 hour 5 minutes
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Makes
4 mushroom toasts
Author Notes
Whenever I want to treat my meat loving friends or family, I turn to beef tenderloin or a standing beef rib roast. I usually serve it with both a red wine mushroom sauce and a horseradish sauce, giving everyone a choice. This time I thought I'd combine the two for a wonderful side. —inpatskitchen
Ingredients
- For the horseradish butter and dried porcini mushrooms
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3 tablespoons
softened butter
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1
heaping tablespoon prepared horseradish drained thoroughly
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2 tablespoons
dried porcini mushrooms
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1 cup
boiling water
- Putting it all together
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1 pound
button mushrooms, stems removed (save them for another use) and thickly sliced
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4 tablespoons
butter, divided (1 and 3)
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1 tablespoon
extra virgin olive oil
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1
medium shallot, finely diced
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1
clove minced garlic
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The chopped rehydrated porcini
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The porcini soaking liquid
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1/2 cup
dry red wine (I used a Merlot)
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1
sprig fresh rosemary
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1 teaspoon
cornstarch mixed with 2 tablespoons water to create a slurry
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Salt and black pepper to season
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4
slices rustic bread (I used ciabatta) cut one inch thick
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The previously made horseradish butter
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Parsley sprigs for garnish
Directions
- For the horseradish butter and dried porcini mushrooms
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Combine the horseradish and butter and set aside.
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Pour the boiling water over the porcini in a small bowl or cup and let sit for at least 30 minutes. Strain the liquid from the mushrooms and save. Finely chop the rehydrated mushrooms and set aside.
- Putting it all together
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In a very large skillet melt one tablespoon butter and the olive oil. Bring the heat up to high and add the sliced mushrooms. Saute until they brown nicely. Remove from the pan to paper toweling.
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In the same skillet melt the remaining 3 tablespoons butter and add the shallot, garlic and porcinis. Saute until the shallot softens and the garlic smells fragrant.
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Add the rosemary sprig, porcini liquid and red wine. Bring up to a simmer and simmer for about 8 minutes.
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Remove the rosemary sprig, add the mushrooms and bring back up to a boil. Stir in the cornstarch slurry and cook until thickened. Season to taste with the salt and pepper.
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Toast the bread slices and then spread with the horseradish butter evenly dividing it between the 4 slices.
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Spoon 1/4 of the mushroom mixture over each toast and garnish with parsley.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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