You should learn to make pan seared mushroom. It’s the classic way to cook mushrooms because it brings out their earthy flavors. Sure it’s easy to default to sautéed mushrooms, and I often do. Still, if I plan ahead I think it’s worth the extra bit of patience to go ahead and sear the mushrooms before the sauté comes into play. I’ve used these pans-seared mushrooms to top toasted brioche slathered in a triple cream Délice de Bourgogne cheese. Basically, I’ve created a mashup of recipes from two chefs I admire, Naomi Pomeroy (mushrooms) and Kristen Kish (toasts).
But the real inspiration came from the beautiful shiitake and oyster mushrooms Ken brought home from the Hollywood Farmers Market.
Pan-Seared Mushroom Toasts with Délice de Bourgogne
I like Pomeroy’s method for seared mushroom very much (Kish’s method is similar) and have adopted the technique for almost every mushroom recipe I come across. I love a chef who takes as much care with vegetables as with meat and seafood. And I don’t mean just with salads either. I mean taking the time to demonstrate a focus on the technique of cooking a particular vegetable in a way that makes it shine on the plate. I can imagine mushrooms cooked this meticulously not only served on toasts, but also tossed with pasta or quinoa with olive oil and Parmesan, or served more simply alongside grilled steak or chicken.
The success of any of these ideas lies in cooking the mushrooms well, and by that I mean seared. You need to allow enough space in the pan for the mushrooms to release their moisture and begin to develop some caramelization. The pan-seared mushrooms take only about 10 minutes to cook; make sure the pan is nice and hot when you add them so that they sear right away. Once they have begun to sweat you can turn down the heat a bit and add the other ingredients. Seasoning after the searing is a smart tip, otherwise, the salt interferes with the searing process because the moisture is released too quickly. Finishing with a splash of sherry vinegar brings out the natural earthiness.
Yes, the mushrooms are the star in these Seared Mushroom Toasts but the lush cow’s milk triple cream Délice de Bourgogne cheese is worth mentioning too. It melts on the tongue like whipped butter but its acidic note keeps this unctuous cheese from being too cloying. GREG
Pan-Seared Mushroom Toasts with Délice de Bourgogne
Print This Recipe Yield 12Source Kristen Kish and Naomi PomeroyPublished
Ingredients
- 1 pound assorted wild mushrooms
- 2 tablespoon olive oil (divided)
- kosher salt and cracked black pepper (as needed for seasoning)
- 2 clove garlic (peeled and smashed, divided)
- 2 sprigs fresh thyme (divided)
- 4 teaspoon sherry vinegar (divided)
- 4 tablespoon unsalted butter (at room temperature, divided)
- 6 slice brioche (halved)
- 8 ounce Délice de Bourgogne cheese (or other triple cream cheese)
- chopped parsley (as needed for garnish)
- sliced pickeled pearl onions (as needed for garnish)
- chopped frisee (as needed for garnish)
- chopped chives (as needed for garnish)
- fresh lemon juice (for drizzling)
- extra-virgin olive oil (for drizzling)
Directions
Tear or cut any large mushrooms into quarters and the rest in half. Leave the small mushrooms whole.
In a heavy cast iron skillet, heat 1 tablespoon olive oil over medium-high heat until the surface is rippling but not smoking. Add half of the mushrooms in as close to a single layer as possible and sear, undisturbed until the mushrooms have released their liquid and it begins to evaporate, about 3 minutes. At this point season lightly with salt and pepper then lower the heat to medium. Add a smashed garlic clove, and sauté the mushrooms, moving them around, for 6 to 7 minutes, until they are beginning to color on the edges and the moisture has mostly evaporated. Add a thyme sprig, and 2 teaspoons sherry vinegar and cook one more minute. All of the mushrooms should be soft and tender with no spongy quality or rawness to them. Add 1 tablespoon of butter and cook for another 1 to 2 minutes. Transfer the mushrooms to a medium bowl. Pick out the thyme sprig and the garlic and discard. Wipe the pan out with a paper towel and repeat with the remaining oil, mushrooms, salt, pepper, garlic, thyme, vinegar, and 1 more tablespoon butter.
Set the mushrooms aside to come to room temperature.
Meanwhile, preheat oven to 350°F. Place brioche slices in a single layer on a wire rack set inside a baking sheet. Bake in the heated oven until lightly toasted, about 5–6 minutes per side. Watch them closely. Brush all the slices on one side evenly with remaining 2 tablespoons softened butter.
Spread cheese evenly over brioche toasts. Spoon mushroom mixture evenly over toasts; garnish with parsley, pickled onion slices, frisée, and chives. Drizzle with lemon juice and extra-virgin olive oil.
I meant to get something at Trader Joe’s yday, but when I got there, it was like I dropped 75 IQ points and got starry-eyed at all the new stuff they have for the holidays! Oh, yeah, now I remember…I wanted chevre. Guess I’ll have to make another trip!
Oh, I’ve cooked mushrooms this way, and didn’t actually know I was searing them. I thought I was doing a proper saute — albeit with less fat that I often use. Terrific recipe — thanks.
I’d have been happy with just the seared mushrooms (can’t get enough of them lately) but everything else takes these toasted to stellar category!
Am bookmarking this recipe to cook later as it seems delicious to me. Tomorrow I will get some mushrooms and will cook in your style
I love mushrooms and I have done this. And I will do it again!
I adore pan-seared mushrooms, they really bring out the wonderful flavours and texture of each delicious shroom! The brioche toasts look wonderful, what a perfect lunch they would make. But they would also make wonderful finger foods at cocktails, definitely bookmarking for the holidays.
I cooked mushroom a few times this way, when following a Julia Child recipe. I thought this was considered a proper sauté, and that what I did when I usually sautéed was just a sloppy sauté. So I do know what you mean — the “seared” way, they get truly browned, and not steamed. They’re really quite delicious that way.
I’ve pinned the recipe as I love Délice de Bourgogne. Unfortunately it is very hard to find but when I head to south Florida, I’ll get some and recreate your dish.
I will have to look, but I think this is the same — or a similar — method Julia Child uses when searing mushrooms for Bœuf Bourguignon. Like you, it has changed the way I cook mushrooms. The flavor becomes much more intense, and they don’t get soggy. As for the cheese, I have a love/hate relationship with Délice de Bourgogne — especially as I am trying to diet after our food-filled trip to Sicily. Mostly, it’s a love relationship.
I love the idea of finishing with a splash of sherry vinegar to bring out the natural earthiness. What a great idea. Just looking at your photo makes me hungry!
I will try this method of sautéing mushrooms the next time I make them. Thanks for the tip.
I’m with you on searing mushrooms. I love that the process forms almost a “crust” of caramelized delicious flavor. I can only imagine how tasty these toasts are. And brioche! Oh my! The best!