Wild Mushroom Toast with Truffle Butter

Aromatic truffle butter takes wild mushrooms to the next level in this easy yet elegant recipe. Serve it as a hearty side dish alongside grilled or roasted meats, or top the mushrooms with a fried or poached egg to turn it into a main course—perfect served alongside a frisee salad and glass of wine for a rustic French bistro meal.

Ingredients

Directions

In a large fry pan over medium-high heat, warm the olive oil. Add the mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Season with kosher salt and pepper. Add the white wine and thyme and cook, stirring constantly, until the wine is fully absorbed and the mushrooms are glossy, 2 to 3 minutes. Reduce the heat to low, add 2 Tbs. of the truffle butter and 1 Tbs. of the parsley, and stir until the butter is melted. Remove from the heat and cover to keep warm.

Spread the toast slices with the remaining 2 Tbs. truffle butter, dividing it evenly. Top the toast with the mushrooms and the remaining 1 Tbs. parsley. Sprinkle lightly with pepper and truffle salt and serve immediately. Serves 4.

Williams Sonoma Test Kitchen

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