Cabbage-And-Mushroom Toasts Recipe

Name: Cabbage-And-Mushroom Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dried porcini mushrooms; 4 tablespoons unsalted butter; 1/2 pound fresh shiitake mushrooms, stemmed and caps thinly sliced; Salt and freshly ground pepper; 1 shallot, minced; 1 clove garlic, minced; 4 cups finely shredded green cabbage; 1/4 cup heavy cream; 2 tablespoons chopped tarragon leaves; 8 1/2-inch-thick slices of peasant bread; Extra-virgin olive oil, for brushing

Servings: persons

1/4 cup dried porcini mushrooms
4 tablespoons unsalted butter
1/2 pound fresh shiitake mushrooms, stemmed and caps thinly sliced
Salt and freshly ground pepper
1 shallot, minced
1 clove garlic, minced
4 cups finely shredded green cabbage
1/4 cup heavy cream
2 tablespoons chopped tarragon leaves
8 1/2-inch-thick slices of peasant bread
Extra-virgin olive oil, for brushing

1
In a small heatproof bowl, cover the dried porcini with 1 cup of boiling water and let stand until softened, about 15 minutes. Drain the porcini and reserve the soaking liquid. Finely chop the porcini.
2
In a large skillet, melt 2 tablespoons of the butter. Add the porcini and shiitake and season with salt and pepper. Cook over high heat, stirring occasionally, until the shiitake are softened and lightly browned, about 8 minutes. Add the shallot and garlic and cook until fragrant, about 2 minutes. Add the porcini soaking liquid, stopping before you reach the grit at the bottom. Boil until the liquid is evaporated, about 5 minutes. Scrape the mixture into a bowl.
3
Add the remaining 2 tablespoons of butter to the skillet. Add the cabbage, season with salt and pepper and cook over moderately low heat, stirring frequently, until the cabbage is very tender, about 15 minutes. Add a few tablespoons of water to the skillet if it looks dry. Return the mushroom mixture to the skillet. Add the cream and tarragon and simmer until the cream is nearly evaporated, about 5 minutes.
4
Heat a cast-iron grill pan. Brush the bread with oil and grill over high heat, turning once, until toasted. Spread the cabbage-mushroom mixture on the toasts and serve.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup dried porcini mushrooms, 4 tablespoons unsalted butter, 1/2 pound fresh shiitake mushrooms, stemmed and caps thinly sliced, Salt and freshly ground pepper, and more.

Yes, Cabbage-And-Mushroom Toasts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabbage-And-Mushroom Toasts

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