Unlike the Radish, I have never been a huge fan of mushrooms, but this toast has me second-guessing everything I thought I knew. It hits all the right notes with all the right flavors. Beet greens complement the chanterelles nicely and gives you a wonderful way to utilize all those greens - especially once all the beets start rolling in from your CSA or greenmarket runs. For too long I chucked my beet greens in the trash because I had no idea what to do with them. Now I am beet-green-guilt-free. I keep them around and use them as I would any other dark leafy green. Beet greens are rich in vitamins A, C, and K and are not as bitter as some other leafy greens. Sorry Kale.
shroom boom toast
- 1 1/4 cups chanterelles
- Beet greens- about 5/6 nice sized leaves, stems cut off and ribboned
- 1/4 of a small yellow onion, chopped
- 1 tbsp EVOO
- 2 tbsps Pecorino or parmigiano reggiano - finely grated (I use a zester)
- 1 small clove garlic, minced into a paste, or pressed using a garlic press
- Sea salt + black pepper
- 2 pieces of whole grain or gluten-free bread
A handful of mushrooms are all you need for a single piece of toast. If you can't find them fresh, there are many well sourced and sustainably harvested dehydrated options that can be rehydrated and cooked as you would fresh mushrooms. Plus you end up with a bit of mushroom broth that you can set aside for later use.
Drizzle the EVOO into the bottom of a skillet over medium heat. If you're working with fresh shrooms, add the onions, beet greens, and mushrooms to the skillet, some freshly ground pepper, and a pinch of salt. Sauté until onions are translucent and the beet greens have softened. If you are working with rehydrated mushrooms, sauté greens and onions first, adding mushrooms once the onions begin to soften (approx. 2 min).
In a ramekin or small bowl combine garlic and cheese to create a paste. I grate my cheese right into the ramekin as you don't need much, and this prevents you from over grating. Spread garlic cheese blend onto your bread and pop in the broiler. Broil until toasted and melty. Top with mushroom mixture and a bit more grated cheese.