Mixed Mushroom Toasts with Parsley Salad

Mixed Mushroom Toasts with Parsley Salad

Inspired by Worst Wijncafe, Amsterdam, Netherlands

Mixed Mushroom Toasts with Parsley Salad | http://saltandwind.com While we've filmed Off Menu, we've hit some cities you'd expect when it comes to good food: Chicago, Paris, New York, but others were a bit of a surprise. Li...
Cuisine
Ingredients
10
Hands-On Time
25 minutes
Total Time
25 minutes
Yield
-
Servings
6 to 8
Diet
Season
Mixed Mushroom Toasts with Parsley Salad | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Breakfast, Brunch, Dinner, Lunch, Main, Snack
Cuisine
American, Dutch, French
Ingredients
10
Hands-On Time
25 minutes
Total Time
25 minutes
Yield
-
Servings
6 to 8
Diet
Vegetarian
Mixed Mushroom Toasts with Parsley Salad | http://saltandwind.com

While we've filmed Off Menu, we've hit some cities you'd expect when it comes to good food: Chicago, Paris, New York, but others were a bit of a surprise. Like Amsterdam. It's always been one of my favorite places but I'd never had an amazing meal. So, when we hit the ground, I was excited to explore.

It's hard to pick favorites but one of my favorite spots was Worst Wijncafe. The place is all about cured meat but Chef Kees Elfringe loves veggies just as much. He totally excels at combining familiar flavors in simple but elegant ways that totally elevate them, like this Mixed Mushroom Toast with Parsley Salad.

Ingredients

  • 2 tablespoons extra-virgin olive oil

    plus more for garnish

  • 1 medium leeks

    trimmed cleaned and finely chopped

  • 1 medium carrots

    trimmed cleaned and finely chopped

  • Sea Salt and Freshly Ground Black Pepper
  • 1 pound oyster mushrooms

    or cremini mushrooms, cleaned and quartered

  • 3 garlic cloves

    grated

  • 2 tablespoons finely chopped fresh flat-leaf Italian parsley

    plus more leaves for garnish

  • Parmigiano Reggiano cheese

    for garnish

  • 8 to 10 (1-inch) slices Toasted crusty country bread
  • Aged balsamic or sherry vinegar

    for garnish

Instructions

Heat the oil in a large frying pan or skillet over medium heat. When it shimmers, add the leek and carrot and season with salt and freshly ground black pepper. Cook until the leek is translucent then stir in the mushrooms and garlic, increase the heat to medium-high, and season with salt and freshly ground pepper. 

Cook the mushrooms, stirring rarely, until they're golden brown and soft and have let off most of their water, about 10 minutes. Stir in the chopped parsley, stir to coat then remove from heat, cover and set aside for a few minutes. To serve, divide the mixture among the toasts, top with shavings of cheese, additional parsley, and a drizzle or olive oil and balsamic and serve. 

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/318-Mixed-Mushroom-Toasts-with-Parsley-Salad-recipe

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