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.
- 3 Tbs. extra-virgin olive oil
- 1 1/2 lb. (750 g) assorted wild mushrooms, such as shiitake, chanterelle and porcini mushrooms, stemmed and quartered
- 3 garlic cloves, minced
- Kosher salt and freshly ground pepper
- 2 Tbs. dry white wine
- 1 tsp. fresh thyme leaves
- 4 Tbs. (2 oz./60 g) Regalis White Truffle Butter
- 2 Tbs. chopped fresh flat-leaf parsley
- 4 slices coarse country bread, each about 1 inch (2.5 cm) thick, toasted
- Regalis Black Truffle Salt or flaky sea salt for sprinkling
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