Pan-Seared Mushroom Toasts

Pan-Seared Mushroom Toasts

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.

oyster mushroomsShiitake Mushrooms

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

Mushroom Toast

Pan-Seared Mushroom Toasts with Délice de Bourgogne 

Print This Recipe Total time Yield 12Source Kristen Kish and Naomi PomeroyPublished
Mushroom Toast


  • 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)


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.