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Wild Mushroom Toast

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2 tablespoons unsalted butter
1 tablespoon virgin olive oil
1 pound mixed domestic and wild mushrooms, cleaned cut into large pieces or left whole
4 shallots, finely sliced
1/2 cup chopped fresh herbs, such as oregano, chives, and parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 slices fine-textured white bread, each about 4 inches in diameter and 1/2 inch thick, crusts removed
Additional virgin olive oil, for garnish, optional


Jacques Pepin also like to serve the mushrooms as a garnish for steak or gilled veal or lamb chops. He recommends using King Boletus, chanterelle, and oyster mushrooms.

  • Heat the butter and 1 tablespoon of the olive oil over high heat until very hot and hazelnut in color. Add the mushrooms and cook for 10 seconds. Cover, and continue cooking for 3 minutes. Uncover and cook for 2 to 3 minutes, until dry.
  • Add the shallots, herbs, salt, and pepper, and cook for 1 more minute.
  • Lightly toast the bread and arrange the slices on a serving platter.
  • Spoon the mushroom mixture over the toast, drizzle with additional olive oil, if desired, and serve immediately.

Serves 4

Adapted from Jacques Pepin's Table: The Complete Today's Gourmet: James Connolly; Copyright 1995 Jacques Pepin -
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