Mushroom Toast with goat cheese, parmesan, shallot, garlic & herbs

By Jennifer Caulfield
July 28, 2018
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Author Notes: Mushrooms sauteed with shallot, garlic, white wine, and butter, piled onto sourdough toasts smeared with goat cheese, then topped off with heaps of grated parmesan and popped under the broiler to finish. Jennifer Caulfield

Serves: 2
Prep time: 10 min
Cook time: 20 min

  • 1 10oz bag sliced crimini mushrooms
  • 2 small shallots, or 1 large, thinly sliced
  • 1 clove garlic, minced
  • 1 splash grapeseed oil
  • salt & pepper for seasoning
  • 1 splash white wine
  • 2 sourdough slices
  • 1/3 cup goat cheese, +/- to personal taste
  • 1/2 cup freshly grated parmesan
  • 1 bunch fresh herbs to garnish (parsley), chopped
  • 1-2 tablespoons butter
  1. - pour a splash of grapeseed oil into a non-stick saute pan that's been warmed to medium-medium high - add mushrooms, season with salt and pepper, stir occasionally, cook for 4 minutes - add the garlic, stir, cook for 1 minute - add splash of wine, stir, and when it's beginning to cook out add a pat or two of butter - once that tightens and is no longer watery then remove pan from heat
  2. - while mushrooms cook, toast 2 slices of sourdough bread in a toaster, then smear with desired amount of goat cheese - pile toasts with mushroom mixture and top with freshly grated parmesan - place on middle rack in a pre-heated oven with broiler set to high - watch closely, broil about a minute, remove when cheese is melted (or if desired let parmesan crisp and start to brown then remove) - top with chopped parsley and serve

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