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Carolina Kitchen: Mushroom Toast

Carolina Kitchen: Mushroom Toast
Photo credit: WLOS Staff

by Twisted Laurel Chef, Michael Achberger

Ingredients

  • 1 cup beech mushrooms
  • 1 cup miatake mushrooms
  • 2 teaspoon shallot, minced
  • 1 teaspoon garlic, minced
  • 1 teaspoon fresh thyme
  • Juice of 1 lemon
  • Pinch of salt and pepper
  • 2 tablespoons butter
  • 2 thick slices sourdough
  • Grated parmesan
  • Fresh picked herbs for garnish

Instructions

  1. Saute mushrooms, shallot, garlic and thyme in butter and olive oil. When the mushrooms begin
  2. to carmelize, deglaze pan with lemon juice and season with salt and pepper. Toast the bread in
  3. butter. When well browned on both sides, spoon the mushroom mixture over top. Garnish with
  4. parmesan and fresh herbs.
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