Mixed Wild Mushroom Saute on Toast Points with Gruyere Recipe

Name: Mixed Wild Mushroom Saute on Toast Points with Gruyere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 2 tablespoons unsalted butter, cut into pieces; 4 garlic cloves, finely chopped; 2 shallots, thinly sliced; 1 1/2 pounds assorted mushrooms, such as cremini (baby portobello), portobello, shiitake, or fresh porcini, thinly sliced; 2 tablespoons chopped fresh thyme plus a few sprigs for garnish; Salt and freshly ground black pepper; 3 tablespoons all-purpose flour; 1/2 cup dry sherry or dry white wine; 1 cup beef stock or broth; 1/2 cup cream or half-and-half; 8 slices wheat, whole-grain, or white sliced bread, toasted; 2 cups shredded Gruyere cheese (1/2-pound brick)

Servings: persons

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
2 tablespoons unsalted butter, cut into pieces
4 garlic cloves, finely chopped
2 shallots, thinly sliced
1 1/2 pounds assorted mushrooms, such as cremini (baby portobello), portobello, shiitake, or fresh porcini, thinly sliced
2 tablespoons chopped fresh thyme plus a few sprigs for garnish
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
1/2 cup dry sherry or dry white wine
1 cup beef stock or broth
1/2 cup cream or half-and-half
8 slices wheat, whole-grain, or white sliced bread, toasted
2 cups shredded Gruyere cheese (1/2-pound brick)

1
Heat a large nonstick skillet over medium to medium-high heat.
2
Add the EVOO and butter.
3
When the butter melts, add the garlic and shallots and swish around for 30 seconds, then add the mushrooms and combine.
4
Sprinkle the chopped thyme over the mushrooms.
5
Cook the mushrooms, stirring frequently, until they brown.
6
Add salt and pepper to taste.
7
(Do not season mushrooms before they brown.
8
Salt draws out liquid and will make the mushrooms wet and as a result, they will actually take longer to brown.)
9
Sprinkle the flour over the mushrooms and cook for 1 to 2 minutes more, stirring to evenly distribute.
10
Whisk the sherry into the pan first and cook it off for a minute, then whisk in the stock.
11
Thicken the stock for a minute, then add the cream and simmer over low heat for 5 minutes.
12
Cut the toasted bread from corner to corner.
13
Arrange 4 triangles of toast on each dinner plate.
14
Pour one quarter of the mushrooms across each portion and top with lots of Gruyere and with thyme sprigs.
15
Serve with a tossed green salad or baby spinach salad.
16
You can make this dish (and variations, #273 or #274) vegetarian by substituting vegetable broth for the stock.

685

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan), 2 tablespoons unsalted butter, cut into pieces, 4 garlic cloves, finely chopped, 2 shallots, thinly sliced, and more.

Yes, Mixed Wild Mushroom Saute on Toast Points with Gruyere falls under the Meat & Poultry 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.

Mixed Wild Mushroom Saute on Toast Points with Gruyere

How did you like this recipe?

Frequently Asked Questions