Mushroom Toasts

 

Husband-Tested Recipe from Alice's Kitchen

Makes 2 generous servings

(This is a vegetarian dish, but you can easily make this vegan by swapping the cheese with mashed avocado.)

There are many versions of mushroom toast out in the world.  And, no wonder!  It's a wholesome, scrumptious, low budget meatless meal that everyone will love. It's very simple to make, but be warned.  Because it comes together so quickly, you must have all the ingredients prepped in advance.  

4 slices sturdy bread such as sourdough or whole grain (Pictured is Dave's Killer 21 Whole Grains and Seeds Bread found in the freezer section at Whole Foods.) 

2 1/2 ounces (about 1/2 package) Boursin Garlic & Fine Herbs Cheese (For a vegan version, use 1 large mashed avocado.)

4 cups baby kale or baby spinach

3 cloves peeled garlic, divided (Slice 2 cloves.  Leave 1 clove whole.)

1/2 pint cherry tomatoes, halved

3 scallions or 1 shallot or 1/4 red onion, thinly sliced

1/4 teaspoon or less red pepper flakes

8 ounces or so Baby bella mushrooms or other mushrooms, sliced or quartered

1/4 cup red wine or good quality balsamic vinegar

Water, as needed

Kosher salt, to taste

Freshly ground pepper, to taste

Olive oil

Be sure to prepare all the ingredients in advance because it comes together very quickly.

Place the bread slices on a baking sheet.  Brush each slice with a bit of olive oil.  Set aside.

Heat a large skillet on medium high.  Add some olive oil.  Add the mushrooms and onions.  Saute for a few minutes.  Add the red pepper flakes and 2 cloves of sliced garlic.  Stir about 1 minute.  Add the red wine or balsamic vinegar.  Stir until the liquid has evaporated.  If the mushrooms begin to stick, just add a splash of water.  Remove the mushroom mixture to a bowl and set aside.  Using the same skillet, add a bit more oil and once the oil is hot, add the greens and cherry tomatoes.  Stir until the greens are wilted.  Remove from the heat and set aside.

Heat the broiler.  Place the bread slices in the oven under the broiler.  Watch carefully.  Broil until the tops are toasty brown.  Remove the baking sheet.  Brush the tops with a bit of olive oil.  Rub the toast with the whole clove of garlic.  Sprinkle with salt and freshly ground pepper.  Flip the slices over.  Brush with olive oil and place the baking sheet back under the broiler.  Watch carefully because the second side will toast up much faster.  When the toasts are nicely browned with maybe a little char on the edges, remove them from the oven.  Again, brush with a bit of olive oil, rub with the garlic clove, sprinkle with salt and freshly ground pepper.  

Smear some of the Boursin cheese or mashed avocado on each slice.  Add the greens and tomato mixture.  Top with the mushrooms.  Serve hot with a fork and sharp knife and a large napkin ;-)