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