Mushroom Toasts
Ingredients
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8 ounces mushrooms
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1 tablespoon extra-virgin olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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6 brioche slices
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3 tablespoons blue cheese crumbles
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1 teaspoon Dijon mustard
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Clean and slice the mushrooms
Gently wipe the outside of the mushrooms with a damp towel to remove any dirt. If the stem ends are dry, trim them off. Lay the mushrooms cap-side down on the chopping board and, with your knife perpendicular to the board, cut into ⅛-¼”-thick slices.
8 ounces mushrooms
paper towels
chopping board
knife
Season the mushrooms
Place the mushrooms on the June Pan. Drizzle with the oil, and then sprinkle with the salt and pepper. Toss to combine and spread in a single layer.
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
measuring spoons
June Pan
spatula
Roast the mushrooms
Place the mushrooms on the middle shelf of the June Oven. Roast 12 minutes, until the mushrooms are tender and browned. June will notify you when the mushrooms are ready.
June Oven
Slice the brioche
If desired, trim the crusts and cut each slice of brioche into 4 triangles, for a total of 24 triangles. When the mushrooms are done cooking, remove them from the June Oven and set aside. Using tongs or hands protected by oven mitts, transfer the bread slices to the June Oven, positioning them directly on the middle shelf. Confirm cooking preferences using the button below. Recommended settings are prepopulated.
bread knife
6 brioche slices
Toast the bread
Toast the bread until it is lightly browned and crisp, about 3 minutes. June will notify you when the toast is ready.
Make the topping
While the bread toasts, mix the roasted mushrooms, blue cheese, Dijon, crème fraîche and pecans in a medium bowl until evenly combined.
medium bowl
measuring cups
spatula
3 tablespoons blue cheese crumbles
1 teaspoon Dijon mustard
1 tablespoon creme fraiche
¼ cup chopped pecans
2 tablespoons chopped parsley
Garnish and serve
Using tongs or mitts, remove the toast from the June Oven and arrange on plates or a platter. Spread the mushroom topping on the toast and garnish with parsley before serving.
spoon
tongs
2 tablespoons chopped parsley