Creamy Mushroom Toast with Garlic Aioli
Creamy mushroom toast with garlic and heavy cream on crisp seeded sourdough, finished with garlic aioli, browned mushrooms, pine nuts, and honey.
Ingredients
- 200 g baby button mushrooms reserve 5–6 whole mushrooms for the topping and finely chop the rest
- 2 tablespoons extra virgin olive oil
- ½ teaspoon extra virgin olive oil
- 2 garlic cloves finely chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- 125 ml heavy cream
- 4 slices seeded sourdough bread
- 8 teaspoons garlic aioli
- 30 g pine nuts
- 4 tablespoons honey
Instructions
- Reserve 5–6 whole mushrooms for the topping and finely chop the remaining 200 g baby button mushrooms. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 2 garlic cloves, finely chopped, and cook for 1 minute. Add the chopped mushrooms and cook for about 4 minutes, until softened and most of their moisture has evaporated.
- Season with 1 teaspoon salt and ½ teaspoon ground black pepper. Sprinkle over 1 tablespoon all-purpose flour and stir until evenly incorporated. Pour in 125 ml heavy cream and cook, stirring, for about 5 minutes, until the mixture thickens and becomes creamy.
- Thinly slice the reserved whole mushrooms and cook in the skillet with ½ teaspoon extra virgin olive oil until softened and lightly browned.
- Toast 4 slices seeded sourdough bread. Divide the creamy mushroom mixture evenly between the four slices.
- Top each toast with 8 teaspoons garlic aioli (2 teaspoons for each toast) and some of the browned mushroom slices. Divide 30 g pine nuts between the toasts, then drizzle each toast with 4 tablespoons honey (1tablespoon for each toast). Serve immediately.
Notes
Reserve the topping mushrooms first: Set aside 5–6 whole mushrooms before chopping the rest so there are attractive slices for finishing the toast.
Cook off excess moisture: Let most of the liquid released by the chopped mushrooms evaporate before adding the flour so the creamy topping does not become watery.
Add the flour before the cream: Stir the flour thoroughly through the mushrooms before adding the heavy cream so the sauce thickens smoothly.
Toast the sourdough well: A crisp base holds up better underneath the creamy mushrooms and garlic aioli.
Serve immediately: The mushroom toast is best while the bread remains crisp and the creamy mushroom mixture is warm.
Nutrition
Calories: 520kcal | Carbohydrates: 57g | Protein: 11g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 38mg | Sodium: 1054mg | Potassium: 331mg | Fiber: 2g | Sugar: 22g | Vitamin A: 466IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 3mg
