Mushroom Toasts

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My readers know that, maybe because of my advanced age, or perhaps because I’ve always been on the stubborn side, food trends turn me off. But I do know that stubbornness can get in the way of experiencing good food.

Case in point – avocado toast. Perhaps avocado toast didn’t excite me much because avocados are my biggest source of protein, not being a huge meat eater. I didn’t need to serve them on grilled bread to appreciate the wonderful food that they are.

Until I did have avocado toast, that is, and I have to say that they were thoroughly enjoyable!

Recently online I saw a headline for the “new” avocado toast – mushrooms on toast. I immediately envisioned sautéed mushrooms that I top my husband’s steaks with occasionally.

So that’s what I did to make my version of jump-on-the-bandwagon mushroom toast.

Mushroom Toast

Bread slices, like sourdough or French
Olive oil
Mushrooms, sliced, about 1 pound
Butter, about 1/4 cup
Olive oil, about 2 tablespoons
2 cloves garlic, minced
Cognac or brandy, optional
Garlic pepper
Dried thyme
Salt
Pepper
8 ounces Crème fraiche

Brush some olive oil on the bread slices and toast them, either over fire, in a skillet, or in the oven. They should be crispy. Set them aside.


In a large skillet, heat the olive oil and butter over fairly high heat until bubbling, then add the mushrooms.

Keep the heat high, and stir only occasionally while getting some color on the mushrooms. If they stick at all, add a bit more butter, but keep the heat high. This keeps the mushrooms from requiring an inordinate amount of fat.


Once there is good caramelization on the mushrooms, turn the heat to medium, and add the garlic. Stir well for a few seconds.

Immediately add a splash or two of cognac and let it ignite. Shake the pan until the flames extinguish.

Turn the heat to the lowest setting and cook until most of the liquid has cooked off, if there is any.

At that point, season the mushrooms to taste.

Remove the skillet from the heat, let it cool a bit, then stir in the crème fraiche. Heat through.

Place some mushrooms on the toasts using a small, slotted spoon, then pour a spoonful of cream over the top. Serve immediately.


If you want decadence, sprinkle a little finely grated Gruyere, Fontina, or Parmesan on top of the toasts.


Top the toasts with some fresh thyme, parsley, or chives, if available.

If you’re serving these for company, don’t put too many out; they must be warm. There’s nothing much worse than cold mushrooms.

Not only would these be good for hors d’oeuvres, they would be wonderful served with soup. So much better than plain bread!

Verdict: These toasts are fabulous, and any mushroom lover will love these. The toasts would work with finer chopped mushrooms, or even a duxelles.

Barbeque Eggplant Sandwiches

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A while back I browsed through sandwiches on Epicurious.com, which is odd for me as they are not something I think about. Nothing against sandwiches, but I have only one sandwich post on this blog, out of 500 posts! So that says something…

However, I was planning food for a get-together where I needed a make-ahead, picnic-type, easy-to-eat food. I thought that a sandwich, perhaps in the barbecue category, wrapped in foil and kept warm, would be the easiest for me; the sides could be made the day ahead.

And there it was, while I was browsing – a barbecue eggplant sandwich. I had to click on it – the name was so intriguing.

Plus, I have Japanese Ichiban eggplants growing in my garden.

What a unique way to use eggplant, besides eggplant parmesan, ratatouille, and baba ganoush.

Barbecue Eggplant Sandwich
Adapted from Epicurious

Eggplant (about 1 1/2 pounds total), trimmed and sliced lengthwise into 1/2-inch thick planks
1/2 cup BBQ sauce*, divided
1 teaspoon garlic pepper, or favorite seasoning
8 ounces mushrooms, sliced
1 small red onion, halved and sliced into thin wedges
2 tablespoons olive oil
8 slices provolone cheese
4 soft rolls
1/4 cup mayonnaise
Pepperoncini peppers

Position oven rack six inches from the heat source and preheat broiler.

Brush eggplant slices on both sides with 2 tablespoons BBQ sauce and season with 1/2 teaspoon garlic pepper. Arrange slices on a sheet pan.

Broil eggplant until browned and soft, about 4 minutes.

Meanwhile, in a medium bowl, toss mushrooms and red onion with oil, remaining garlic pepper and reserve.

Remove broiler pan from oven, flip eggplant slices, and brush with 2 more tablespoons BBQ sauce.

Scatter mushroom mixture around the eggplant on the pan and broil until browned and soft, about 3 minutes more.

To assemble the sandwiches, first toast the rolls using a little butter and a hot skillet.

Then brush the top toasted half of each roll with 1 tablespoon mayonnaise.

Lay the cheese on the rolls. Because provolone are circular, I cut them into narrow slices.

Layer an eggplant slice and some mushroom mixture on the bottom of each roll.


Close the sandwiches and serve immediately. You can drizzle a little more barbeque sauce in the sandwiches if desired.

The original recipe suggests using some thinly sliced pepperoncini inside the sandwiches, but I prefer them on the side.

Once I bit into this sandwich I knew I’d be making it again. Especially with a vegetarian in the family.

An added slice of bacon would please anyone insisting on a non-vegetarian sandwich.

But seriously, with the meaty eggplant and mushrooms, meat will most likely not be missed.

* Typically I make my own barbecue sauce, but there is one jarred product which I sincerely love, and that is Head Country, made right here in Oklahoma. The original is wonderful – not vinegary, not sweet – and now there are other varieties as well. The hot and spicy is incredible. Just use the barbecue sauce that’s your fave!

Also, if you ever need to keep sandwiches warm in an oven or warming drawer, try these foil wrappers. I used them when I was catering large, casual events, and they are a perfect size for a sandwich like this!

Avocado on Grilled Bread

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In 2012, my husband and I were visiting my daughter in London and we went out for breakfast. This is what my daughter ordered.

I took a photo of it because that’s always what I’ve done, even before blogging. It was just so pretty: mashed avocado spread on grilled bread, topped with oven-roasted tomatoes and feta cheese. My introduction to avocado toast.

So although slow to embrace food trends, like zoodles and cauliflower rice, I decided to (FINALLY) make avocado toast. It’s not like I knew it wouldn’t be wonderful! Avocados are one of my favorite foods.

Too bad I’m not super artistic, or I could jump on another trend and create art from avocados…

Here’s how I made mine.

Avocado on Grilled Bread

4 tablespoons oil, I used walnut oil
1 garlic clove, minced
Few sprigs of thyme
6 slices good bread, like Ciabatta
2 ripe but not over-ripe avocados
Fresh tomato slices
Salt
Pepper
Goat cheese
Fresh thyme leaves, optional

Warm the olive oil in a butter warmer with the garlic and thyme. Do not let the garlic brown or burn.

Heat a large, flat skillet over medium-high heat. Lightly brush the slices of bread with the garlic oil, and grill the bread face-down until browned. Place them on a serving plate and set aside.

Peel and de-pit the avocados. Scoop out the flesh and place in a medium bowl. Mash with a fork. Season with salt and pepper.

Only prepare the avocado right before serving.

To prepare the “toasts,” spread some of the mashed avocado on the grilled breads and smooth the tops.

Add sliced tomatoes, followed by a generous amount of crumbled goat cheese.

Drizzle the remaining garlic and thyme oil over the avocado toasts and serve immediately.

These are not only for breakfast or a snack or lunch. I can see these served as an hors d’oeuvres with some champagne or rosé!

Alternatively, oven roast small tomatoes in a gratin pan.

Or, use sun-dried tomatoes. It’s all wonderful!

If more protein is desired, one can always add an egg, or some smoked salmon. But I like the simplicity of this preparation.

Do not use inferior bread for these toasts. Use a ciabatta, sourdough, or a hearty multigrain.

These avocado toasts were honestly outstanding. If you love avocado, tomatoes, and feta, then you’ll love these too. Of course, you’ve probably made them already because you’re not stubborn! But I have to say that the garlic and thyme-infused walnut oil was a fantastic addition.