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 recipe.
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Parsley And Mixed Mushroom Toasts Recipe
Ingredients
For The Sauteed Mushrooms:
- 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
- kosher salt
- 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
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
- Cook The Mushrooms: 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 15 minutes. TIP: The sauteed mushrooms can be made up to three days ahead of time. Store refrigerated in an airtight container until ready to use.
- Make The Parsley Salad:Â Stir in the chopped parsley, stir to coat then remove from heat, cover, and set aside for a few minutes. To serve, divide the mushrroom mixture among the toasts, top with shavings of cheese, additional parsley, and a drizzle of olive oil and balsamic, and serve.Â
