One of the telltale signs that you are eating a surface-ripened cheese is when it tastes mushroomy. That’s why I combined cheese with mushrooms to create this recipe. Although it calls for the Italian cheese Rocchetta, you can choose from a number of different surface-ripened cheeses. You want a cheese that will soften on contact with the hot mushrooms and stand up to their earthy flavors.–Laura Werlin
Mushroom Toasts with Rocchetta Recipe
- Quick Glance
- 35 M
- 35 M
- Makes 6 servings
- 6 slices sourdough bread (crusts removed) cut in half crosswise
- 4 tablespoons unsalted butter, at room temperature
- 1 small shallot, minced
- 1 1/2 pounds assorted mushrooms, stemmed and cut into 1/2-inch pieces
- 1/2 teaspoon kosher or coarse sea salt, or more to taste
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons sherry vinegar
- 1/4 cup heavy cream
- 1 half wheel Rocchetta cheese, about 4.5 ounces, cut into 6 equal-size pieces (or use La Tur, Perail, St. Andre or any double- or triple-creme Brie, rind removed)
- 2 tablespoons finely chopped flat-leaf parsley leaves
- 1. Place an oven rack 6 inches below the heating element and preheat the broiler.
- 2. Put the bread slices on a baking sheet. Broil until golden brown, about 45 seconds. Watch to make sure the bread doesn’t burn. Turn the bread and spread with 2 tablespoons of the butter. Broil until the bread has a few little brown spots and is a half-shade darker, about 45 seconds to 1 minute. Do not toast too much. Set aside.
- 3. In a large saute pan, melt the remaining 2 tablespoons butter over medium-high heat. Add the shallot and cook for 2 minutes. Add the mushrooms and cook, stirring occasionally, until they are soft and have released most but not all their juices, about 10 minutes. Add the salt and pepper.
- 4. Turn the heat to high and add the vinegar. Cook for 1 minute. Reduce the heat to medium, add the cream, and cook until the sauce has thickened slightly and the mushroom mixture looks creamy but not soupy, about 1 to 2 minutes. Taste and adjust seasoning if necessary. (Note: You can prepare the mushrooms up to 2 hours ahead. Cover and keep at room temperature. Reheat to piping hot.)
- 5. Place 2 pieces of toast on individual serving plates. Distribute the mushrooms on top of the toast. Place the cheese on top, sprinkle with parsley, and serve right away.
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Mushroom Toasts with Rocchetta Recipe © 2007 Laura Werlin. Photo © 2007 Maren Caruso. All rights reserved.
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