Horseradish Buttered Mushroom Toasts

By • October 5, 2013 0 Comments

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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

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Makes 4 mushroom toasts

For the horseradish butter and dried porcini mushrooms

  • 3 tablespoons softened butter
  • 1 heaping tablespoon prepared horseradish drained thoroughly
  • 2 tablespoons dried porcini mushrooms
  • 1 cup boiling water
  1. Combine the horseradish and butter and set aside.
  2. 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

  • 1 pound button mushrooms, stems removed (save them for another use) and thickly sliced
  • 4 tablespoons butter, divided (1 and 3)
  • 1 tablespoon extra virgin olive oil
  • 1 medium shallot, finely diced
  • 1 clove minced garlic
  • The chopped rehydrated porcini
  • The porcini soaking liquid
  • 1/2 cup dry red wine (I used a Merlot)
  • 1 sprig fresh rosemary
  • 1 teaspoon cornstarch mixed with 2 tablespoons water to create a slurry
  • Salt and black pepper to season
  • 4 slices rustic bread (I used ciabatta) cut one inch thick
  • The previously made horseradish butter
  • Parsley sprigs for garnish
  1. 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.
  2. 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.
  3. Add the rosemary sprig, porcini liquid and red wine. Bring up to a simmer and simmer for about 8 minutes.
  4. 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.
  5. Toast the bread slices and then spread with the horseradish butter evenly dividing it between the 4 slices.
  6. Spoon 1/4 of the mushroom mixture over each toast and garnish with parsley.

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