Pan-Seared Mushroom Toasts with Délice de Bourgogne

Mushroom Toast

These mushroom toasts are a mashup of recipes from two chefs I admire Naomi Pomeroy (Taste & Technique mushrooms) and Kristen Kish (Food & Wine 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 

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.