Mushroom Toasts with Rocchetta

Mushroom Toasts with Rocchetta Recipe

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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