Mushroom Stroganoff Toast

Name: Mushroom Stroganoff Toast
Prep time: 75 min
Total time: 75 min
Yield: 4
Cuisine: American
Ingredients: 8 oz Oyster Mushroom (8 ounces oyster mushrooms, tough ends removed and torn into generous bite-sized pieces); 3 tbsp Clarified Butter (3 tablespoons ghee, melted and divided); 1 ¼ tbsp Kosher Salt (1 1/4 tablespoons kosher salt, divided); 1 tsp Lemon Juice (1 teaspoon freshly squeezed lemon juice, plus more to taste); 1 lb Mushroom (1 pound mixed meaty mushrooms, such as cremini and button, trimmed and sliced 1/4 inch thick); ⅓ cup Water (1/3 cup water); 4 pieces Scallion (4 scallions, thinly sliced on the bias and white and green parts separated); ¾ cup Sour Cream (3/4 cup sour cream); 2 tbsp Heavy Cream (2 tablespoons heavy cream); ¼ tsp Black Pepper (1/4 teaspoon freshly ground black pepper, plus more for serving); 4 slices Country-Style Bread (4 (3/4-inch-thick) slices high-quality bread, such as country French or sourdough)

A savory open-faced toast topped with a creamy stroganoff mixture of sautéed oyster and mixed mushrooms, sour cream, heavy cream, and scallions.

75 minAmerican

Servings4

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Vegetarian
Pescatarian

Ingredients

For 4 servings

Oyster Mushroom8 oz · 8 ounces oyster mushrooms, tough ends removed and torn into generous bite-sized pieces
Clarified Butter3 tbsp · 3 tablespoons ghee, melted and divided
Kosher Salt1 ¼ tbsp · 1 1/4 tablespoons kosher salt, divided
Lemon Juice1 tsp · 1 teaspoon freshly squeezed lemon juice, plus more to taste
Mushroom1 lb · 1 pound mixed meaty mushrooms, such as cremini and button, trimmed and sliced 1/4 inch thick
Water⅓ cup · 1/3 cup water
Scallion4 pieces · 4 scallions, thinly sliced on the bias and white and green parts separated
Sour Cream¾ cup · 3/4 cup sour cream
Heavy Cream2 tbsp · 2 tablespoons heavy cream
Black Pepper¼ tsp · 1/4 teaspoon freshly ground black pepper, plus more for serving
Country-Style Bread4 slices · 4 (3/4-inch-thick) slices high-quality bread, such as country French or sourdough

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Steps

1Heat your toaster oven to convection roast at 400°F or your main oven to 425°F.
2Toss the oyster mushrooms with a tablespoon of the ghee and 1/4 teaspoon of the salt. Spread in an even layer on a quarter sheet pan or the pan that came with your toaster oven. Cook for 10 minutes, then flip the mushrooms and cook until tender and well-browned, another 5 to 8 minutes. Remove to a bowl, drizzle with the lemon juice, and set aside.
3Heat a large, heavy skillet over high heat and add the sliced mushrooms and water. Cook until the mushrooms collapse — 2 to 4 minutes. Add the remaining 2 tablespoons of ghee. Cook until the liquid has evaporated and the mushrooms brown — 6 to 8 minutes. Stir in the scallion whites and half of their greens along with the remaining teaspoon of salt and the pepper.
4Whisk the sour and heavy creams together in a large bowl. Stir in the cooked mushroom mixture.
5Toast the bread to your desired level of crispitude. Divide the sour cream mixture between the toasts and top with the oyster mushrooms and the reserved scallion greens. Finish with additional black pepper and serve.