I have been obsessed with mushrooms lately. This year in Colorado, wild mushrooms are abundant and foragers are finding tons of morels, chanterelles, and porcinis in our forests. I spent the entire weekend hiking and mushroom hunting, and they are everywhere. I feel like a kid on a treasure hunt out there, and since I adore mushrooms, the rewards are better than gold. I am learning so much about different types of mushrooms, and it’s all so exciting for my food-obsessed mind.
You don’t have to live near a bumper crop of mushrooms to make this amazing wild mushroom toast, but if you do . . . you’re in luck. More and more stores are carrying gourmet mushrooms, so they are becoming so much more accessible for cooks. This recipe for wild mushrooms on toast with picante provolone is swoon-worthy. The delicate, earthy mushrooms cooked in butter, garlic, garlic, and herbs are heavenly on their own, but when you top some crusty bread with the mushrooms and add a deliciously strong cheese, you’ve got a flavor masterpiece.
Be on the lookout for more mushroom recipes soon. I’m out there hunting, and I’m not stopping until I’m a mushroom expert. Or at least until the season is over.
2-3 slices of crusty bread
1 8 oz. package of mixed wild mushrooms (I like Chef’s Sampler by Mycopia), roughly chopped
2 cloves of garlic, minced
1 Tbsp. butter
¼ c. dry white wine
3 tsp. Herbes de Provence
3-4 slices of picante provolone
Salt and pepper
Preheat the oven to broil.
Toast the bread very lightly until it is very light tan. Set aside on a lined baking sheet.
Heat the butter in a large skillet over medium high heat. Add the mushrooms and cook for 2-3 minutes. Add the garlic, Herbes de Provence, and white wine and cook for another 2-3 minutes, or until the wine has mostly cooked out. Remove from heat and season with salt and pepper.
Top the toasted bread slices with the mushroom mixture. Add cheese slices to the top of the mushrooms.
Broil in the oven for 2-3 minutes, or until the cheese is melted and the bread is browed. Keep an eye on the mushroom toasts because oven temps can vary. Enjoy hot!