Horseradish Buttered Mushroom Toasts Recipe

Name: Horseradish Buttered Mushroom Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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
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.
3
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.
4
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.
5
Add the rosemary sprig, porcini liquid and red wine. Bring up to a simmer and simmer for about 8 minutes.
6
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.
7
Toast the bread slices and then spread with the horseradish butter evenly dividing it between the 4 slices.
8
Spoon 1/4 of the mushroom mixture over each toast and garnish with parsley.

773

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 20 ingredients. The key ingredients include: For the horseradish butter and dried porcini mushrooms, 3 tablespoons softened butter, 1 heaping tablespoon prepared horseradish drained thoroughly, 2 tablespoons dried porcini mushrooms, and more.

Yes, Horseradish Buttered 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.

Horseradish Buttered Mushroom Toasts

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