This mushroom toast recipe came from my podcast guest, Anela Malik, who is a self-proclaimed "maximalist". She believes in food like those her dad made in her childhood in Vermont. Anela's dad was a creative cook with a large garden from which to pull fresh produce. Nothing went to waste in his kitchen. Therefore, now Anela embraces simple foods with layered flavors, fresh herbs, and a variety of textures. This toast recipe checks every box. Is it simple? Yes! Just a simple sourdough toast topped with dry sauteed mushrooms and a quick gravy flavored with garlic and rosemary. The creamy gravy on top of the crispy toast is already a perfect marriage of textures. Once topped with roughly shredded cheese, seeds, and greens, this 5 minute dish is nothing short of perfection. I found myself actually closing my eyes to savor and appreciate the symphony of deep, rich, earthy flavors.
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Episodes related to this Maximalist Mushroom Toast Recipe
The Storied Recipe, Episode 024, "Food is Political (But What Does That Mean?)"
Anela discusses her dad's resourcefulness, experiences in the Middle East that led her to start a food blog, and the statement: “Food is political.”
Follow The Storied Recipe in Your Favorite Player
Ways to Find and Follow Anela
Website: Feed the Malik
Instagram: @FeedTheMalik
Facebook: www.facebook.com/FeedtheMalik/
Maximalist Mushroom Toast Recipe
Difficulty: Easy2
servings5
minutes5
minutes10
minutesThis mushroom toast with gravy recipe is a symphony of layered flavors, fresh herbs, and a range of textures, from crispy to creamy.
Keep the screen of your device on
Ingredients
2 pieces 2 sourdough or country bread, sliced thick
8 oz 8 sliced portobellos, or any mushrooms you have on hand
One medium One clove garlic sliced thin
½ teaspoon ½ onion powder
½ teaspoon ½ salt
¼ teaspoon ¼ black pepper
½ teaspoon ½ fresh rosemary, chopped
¼ cup ¼ whole milk
¼ cup ¼ low sodium chicken or vegetable stock, if you don’t have low sodium stock just reduce the amount of salt you put into the dish
1 tablespoon 1 all purpose flour ;2 eggs (optional)
Microgreens, grated parmesan, hemp seeds, toasted salted pumpkin seeds and hot sauce for garnish/finishing (all optional)
Directions
- Heat a large pan over medium-high heat and once the pan is warmed add the sliced mushrooms.
- Dry sauté the mushrooms so they release their liquid and soften, about 5 minutes.
- Once most of the mushroom liquid is evaporated add the sliced garlic, salt, pepper, rosemary, and onion powder. Stir and sauté until the garlic softens, 1-2 minutes.
- Add the milk and stock to the pan, push mushrooms to edge of the pan so there’s an empty space in the center with the liquid.
- Drop the all purpose flour in center of pan and whisk into liquid. This will thicken the liquid in the pan to become a simple mushroom infused gravy.
- After the flour is whisked in you can stir the pot normally and incorporate the mushrooms from the edge of the pan into the center.
- Turn heat to low for the mushroom mixture and pop your bread sliced in the toaster to warm.
- Let the mushrooms and gravy thicken until your desired thickness. I prefer to have a thinner gravy to sop up later with bread but it’s personal preference. If you plan to top your toast with an egg this is the time to make the eggs. An over medium egg on top is my preference but any way you like will work.
- Assemble your toast: bread, gravy with mushrooms, any optional toppings: micro-greens, egg, hot sauce, some shaved or grated parmesan, hemp seeds or toasted pumpkin seeds (or both), and salt and pepper to finish.
Notes
- Make sure to listen to Anela on The Storied Recipe Podcast, Anela Malik “Food Is Political” (But What Does That Mean?) while you make her Mushroom Toast recipe!
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