Recipe submitted by Mushroom Kingdom
5 - 10 mins
- mushrooms 200g white button
- mushrooms 6 shallots
Step 1For the baguette - Cut baguette into 3/4" slices. Generously brush or drizzle olive oil onto both sides of the bread pieces. Toast them in a pan or griddle.
Step 2Remove from pan and rub the top sides with a peeled clove of garlic. Keep aside.
Step 3For the mushrooms - Cut the mushrooms(see notes) into thin, even slices. Heat 1 tsp olive oil and 2 tsp butter in a large pan or skillet over medium-high heat. Add mushrooms, sauté and leave to cook for a minute. Fry for 30 seconds more or until they change colour. It will not take long for mushrooms to cook through. Transfer to a bowl and set aside.
Step 4Reduce heat to medium. In the same pan, heat olive oil and add onions. Sauté until onions are golden brown. This could take a few minutes. Next, add chopped garlic, cracked black pepper and dried basil. Fry for a few seconds, add soy sauce and mix. Throw in the cooked mushrooms, mix well and taste for salt. Add lemon juice, mix and turn heat off.
Step 5Assemble toasted baguette slices on a serving plate or tray. Place some sautéed mushrooms neatly on each bread, sprinkle red pepper flakes and top with flat leaf parsley. Best eaten immediately, when baguette is still crispy.
Step 6If you are doubling the recipe, we suggest you cook the mushrooms in two batches to avoid overcrowding the pan. Doing so will also prevent the mushrooms from turning soggy.
Step 7Wipe off any dirt from the mushrooms with a clean kitchen towel or use a soft brush. We do not recommend washing them, especially for this dish. Remove the stems if they are tough and use only the mushroom caps. Stems can be used to make broth.
Step 8This recipe is enough for 8 to 10 slices of baguette. How much it will yield for you will depend on the size of the bread, the way you cut it, and the amount of mushroom you place on each slice.
Step 9We used extra virgin olive oil for both the mushrooms and the baguette. You can easily replace it with virgin or light olive oil.
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