Brandon Frohne Mason's Restaurant
Winter Mushroom Toasty Toast
Yields 4 Portions
Ingredients
· 2 tbsp. Unsalted Butter
· 4 tbsp. Extra Virgin Olive Oil
. 3 tbsps. minced shallot
· 1 calabrian minced calabrian chile, packed in oil
· ½ tbsp. minced garlic
· 1 tsp. chopped thyme
· 1.5 cups mixed winter mushrooms (shimeji, oyster, chanterelles, shiitakes)
· ½ cup blanched swiss chard, chopped
· 1 tbsp. flour
· 2 tbsps. chardonnay wine
· ¼ cup beef stock
· ¼ heavy cream
· 1 tbsp. crème fraiche
· 1 tbsp. chopped chive
· 1 tbsp. chopped dill
· 1 tbsp. chopped parsley
· Kosher Salt & Black Pepper to Taste
· 4 sliced rustic bread, toasted
Heat olive oil in a sauté pan over medium heat. Add butter and allow 1 minute to melt. Once the butter begins sizzling add the shallot and calabrian chiles. Sweat for 1 minute. Add the garlic and mushrooms. Sweat for 2-3 minutes and add flour. Mix well. Add white wine to deglaze and beef stock. Simmer for 1 minute until thickened enough to coat the back of a spoon. Finish the mushrooms with the cream, crème fraiche, herbs, and salt & pepper. Spread this mixture on toast and enjoy!
