Recipes on repeat: the mushroom toast I make at least once a week
This is one of the best recipes I essentially created myself, that was inspired by a Molly Baz recipe for Clams on Toast.
The key is having good bread and the paprika mayo.
This recipe, quite literally, takes MAX 30 minutes. I’ve tested it many times and it keeps getting shorter. Also, it has six ingredients INCLUDING olive oil. It’s an open faced sandwich with sauteed mushrooms on top. Its so good and quick! The recipe I describe below makes two sandwiches.
Ingredients:
Olive oil
Good sourdough bread (sliced thick)
Mayo
Paprika OR Old Bay Seasoning
Mushrooms (literally any king but I’ve been using the packaged button mushrooms). The whole package cooks down enough for two open-faced sandwiches!
Spices like cumin or chili powder for seasoning the mushrooms
How to make it:
Pour a few glugs of olive oil into a pan (like this one).
Turn up the heat to medium.
Add the mushrooms and whatever spices you like.
Cook the mushrooms until they are golden brown (you may have to adjust the heat a bit to make it higher). The mushrooms should shrink by quite a bit and look CRISPY.
If the spices burn a little bit, I think that’s okay.
After the mushrooms are cooked, add a little more olive oil to the pan and sear the thickly sliced sourdough bread so it gets a little crispy and yummy.
After the bread is cooked, mix a tablespoon of paprika with two tablespoons of mayo. It sounds like a lot, but that should be enough for two slices of bread.
The mixture should be a pale pinkish red!
Spead the paprika mayo thickly on a slice of sourdough toast. Add a spoonful of sauteed mushrooms on top.
That’s it! Optional to garnish with microgreens if you’re feeling SUPER fancy.