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Maitake mushroom toast


This recipe makes a nice appetizer or quick snack for unexpected company. The melted cheese and fresh mushrooms work well together, and it is easy to adapt this to work with ingredients you may already have on hand. 

  • Pullman Loaf of Brioche or Pain de Mie – 1/3
  • Maitake Mushrooms, Fresh – 1/2 lb
  • Fontina Cheese, Shaved – 1/2 cup
  • Olive Oil – 1/2 teaspoon
  • Scallions, Sliced Thinly on Bias – 1/4 cup
  • Butter – 1/4 cup
  • Salt – as needed
  • Black Pepper, Fresh Ground – as needed

For the brioche

Trim the crust off of the brioche and cut into 12 uniform rectangular pieces. In a non-stick pan melt butter until browned. Add in bread and cook until golden brown on both sides, season with salt and pepper. Lay the toasted brioche onto a dry sheet pan and reserve until needed.

For the mushrooms

Trim bottoms off mushrooms and cut into similar size as brioche. In a sauté pan, sear mushrooms on high heat with a drizzle of olive oil, season with salt and pepper. Cook until they have caramelized. Reserve mushrooms on a dry sheet pan, until needed.

To finish

Layer mushrooms on the toasted brioche. Follow with shaved Fontina cheese. Transfer toast into the oven and pull out once cheese has melted. Finish with shaved scallions and drizzle with olive oil. Enjoy!

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