Sourdough Toasts With Mushrooms And Oysters Recipes

TAPAS: SOURDOUGH TOASTS WITH MUSHROOMS AND OYSTERS RECIPE - (4.7/5)

Steps:

• Melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add 3 bread slices and toast until golden and crisp, about 3 minutes. Add 1 Tbsp. butter to skillet; turn bread and toast until golden and crisp, about 3 minutes longer. Transfer toasts to a wire rack; let cool. Repeat with remaining 3 bread slices and 3 Tbsp. butter. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature. Wipe skillet clean. Heat oil in skillet over medium-high heat. Add mushrooms and sauté, tossing frequently, until lightly colored but still firm, about 2 minutes. Season with salt and transfer one third of mushrooms to a plate. Add 2 Tbsp. butter and cream to skillet. Bring to a simmer; cook until cream is very thick and mushrooms are well coated in sauce, 3-4 minutes. Stir in oysters, if using, and shallots and parsley. Divide toasts among plates; spoon mushroom mixture over. Top with reserved mushrooms. Lay 2 slices lardo over each toast, if using. Serve immediately.

TOASTED SOURDOUGH

Steps:

• Heat a cast iron grill pan over high heat until smoking hot, about 8 to 10 minutes. Cut the sourdough bread into thick rustic slices and drizzle both sides with plenty of olive oil. Put on the grill and pressing down gently so they pick up nice even grill marks. Grill until crispy and toasted, about 45 seconds per side.

MUSHROOMS ON TOAST

Steps:

• Toast the sourdough bread, cut each slice in half, then set aside. Heat a large frying pan with the olive oil. Fry the prosciutto in the pan for about 2 mins on each side until golden and crisp. Break into large pieces and set aside on some kitchen paper.
• Add the butter to the pan followed by the mushrooms. Cook for 2 mins, then add the garlic and crème fraîche. Cook for 3-5 mins more until the mushrooms are soft and lightly coated in the crème fraîche. Stir through a little parsley. Pile up on the toasts and top with the prosciutto and more parsley.